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Tomato Panzanella Salad

30m Total time
20m Prep
4 Serves
easy
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About

This is my take on a traditional tomato panzanella salad, for a simple build that creates a perfect lunch or side salad.

Traditionally, this salad should consist of tomatoes, croutons, fresh mozzarella, basil, shallots and a tomato red wine vinaigrette.

I’m not a fan of fresh onion in a salad because I like to be able to speak to people after I eat it. I also find this too tomato and bread forward so I ditch the onion and add Italian greens to balance it out. It’s great as a light lunch on its own or side salad, and perfect for making in advance to take to the office.

Method

  1. Roughly chop your tomatoes and place in a colander over a bowl. Salt the tomatoes generously and evenly.
  2. Preheat your oven to 200C and roughly tear up your baguette onto a parchment paper lined baking tray. Toss with olive oil and salt and pepper.
  3. Bake for around 10 minutes or until golden brown. Leave to cool.
  4. Assemble your other salad ingredients into a large bowl, roughly tearing up the mozzarella and basil. Add the tomatoes from your colander.
  5. Pour the juices from your drained tomatoes into a dressing shaker and top up with the red wine vinegar. Add the olive oil - you’re looking to achieve a 1:3 ratio. Add the rest of the vinaigrette ingredients and shake well.
  6. Add your cooled croutons to the salad, pour over the vinaigrette and serve.

Notes

  • If you’re making this in advance, leave the croutons and dressing off until you’re ready to serve to avoid the croutons going soggy and the dressing wilting the lettuce.