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Panzanella Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

A lovely rustic Tuscan salad of olives, tomato, onion, capsicum, capers & bread. Think Summer on a plate! A perfect accompaniment to grilled meat, chicken or fish. 

Course: Salad
Cuisine: Mediterranean
Keyword: Panzanella,
Servings: 2
  • .5 Red Capsicum
  • .5 Yellow Capsicum
  • 1 Tomato (skin and seeds removed)
  • .5 Red Onion
  • 1 Small red chilli (or to taste)
  • 20 gm Pitted black olives (preferably Kalamata)
  • 5 - 10 gm Anchovy Fillets
  • 5 gm Salted Capers, rinsed
  • Fresh Basil leaves
  • 50 gm Bread, preferably Italian Ciabatta
  • 2 tbsp Olive oil
  • 1 clove Garlic, crushed
  • 10 ml Vinegar, white wine
  • 30 ml Olive Oil
  • 3 g Salt, sea
  • 3 g Pepper
  1. Cut the tomato & vegetables to the desired size - for uniformity let the size of the olive direct the size of the dice.

  2. Add the crushed garlic to the 2 tbsp of olive oil and brush the bread before cutting into desired size and toasting in oven. Remember, the bread soaks up the dressing. 

  3. Cut the chilli and anchovy quite small. You can exclude the anchovy, but you really won't taste it in the finished dish, it just adds a depth of flavour which balances well with the other ingredients.

  4. Prepare the dressing, Olive oil, White wine vinegar and seasoning, and tear the basil leaves.

  5. Combine the salad ingredients and the dressing just before serving.