Panzanella salad
Panzanella is a fresh and summery classic Italian bread and tomato salad. Traditionally fresh baby tomatoes are used but we have made this panzanella with semi-sundried tomatoes. If you don’t have any day old bread you can tear up a fresh loaf and dry it out in the oven on a low temperature. Panzanella makes a perfect lunch dish or you can serve it as a side salad with chicken or fish.
How long will it take?
5 minutes
What’s the serving size?
Serves 4
What do I need?
- Olive oil for drizzling
- 300g day-old sourdough bread, coarsely torn
- 250g feta, crumbled
- ¾ iceberg lettuce, roughly torn
- 250g semi-sundried tomatoes
- 100g radicchio
- Salt and peper
How do I make it?
- Combine tomatoes, lettuce, radicchio, bread and feta in a large bowl.
- Drizzle with olive oil and toss to combine.
- Season with salt and pepper to taste.
