Panzanella Salad

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December 13, 2016

This fresh and hearty salad is a great lunch or side dish. A lovely way to show off those bright, tasty little ZZ2 speciality tomatoes!

  • Prep: 45 mins


200 g Ciabatta loaf

600 g Ripe mixed ZZ2 speciality tomatoes, roughly chopped

Sea salt

Freshly ground black pepper

1 Handful small caper, drained

1 small red onion, peel and finely sliced

8 anchovy fillets in oil, drained and finely sliced (optional)

2 tbsp (30ml) red wine vinegar

100 ml Extra virgin olive oil

A handful of fresh basil


1Break the ciabatta into small pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.

2Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using.

3Toss the mixture together with your hands, then stir in the vinegar and olive oil. Season to taste and toss in fresh basil leaves.