This panzanella salad is a real celebration of summer produce; juicy tomatoes, refreshing cucumber, and fragrant basil — you’ll be making this recipe on repeat! Look for tomatoes with a deep colour and a strong tomato aroma; storing them out of the fridge is the best way to preserve their flavour.
Ingredients:
ingredients
15 oz tomatoes
(use a variety) cut into different shapes
0.5 red onion
finely chopped
0.5 cucumber
halved lengthways, deseeded & sliced (optional)
0.5 clove garlic
crushed
1 oz basil
roughly torn
8.5 oz canned white beans
(1 x 400g can) drained & rinsed (we used butter beans)
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
2 medium slices slightly stale bread
(about 200g) torn into bite-sized pieces
sprinkle of sumac
(optional)
pinch of flaky sea salt
Method:
1
In a large salad bowl, toss together the tomatoes, red onion, cucumber (if using), garlic, basil, beans, vinegar, olive oil and season generously with salt. Stir through the bread; taste to check the seasoning and adjust as needed. Sprinkle over a little sumac (if using) and serve immediately.
Ella’s Tips
You can also use fresh bread but you’ll need to dry it out in the oven first. Preheat the oven to 180°C fan / 390°F. Place the pieces of bread on a baking tray, drizzle with a little olive oil and season lightly with salt. Cook in the oven for 10–12 minutes until gently golden; set aside to cool.
This panzanella salad is a real celebration of summer produce; juicy tomatoes, refreshing cucumber, and fragrant basil — you’ll be making this recipe on repeat! Look for tomatoes with a deep colour and a strong tomato aroma; storing them out of the fridge is the best way to preserve their flavour.
Ingredients
ingredients
15 oz tomatoes
(use a variety) cut into different shapes
0.5 red onion
finely chopped
0.5 cucumber
halved lengthways, deseeded & sliced (optional)
0.5 clove garlic
crushed
1 oz basil
roughly torn
8.5 oz canned white beans
(1 x 400g can) drained & rinsed (we used butter beans)
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
2 medium slices slightly stale bread
(about 200g) torn into bite-sized pieces
sprinkle of sumac
(optional)
pinch of flaky sea salt
Method
1
In a large salad bowl, toss together the tomatoes, red onion, cucumber (if using), garlic, basil, beans, vinegar, olive oil and season generously with salt. Stir through the bread; taste to check the seasoning and adjust as needed. Sprinkle over a little sumac (if using) and serve immediately.
Ella's Tips
You can also use fresh bread but you’ll need to dry it out in the oven first. Preheat the oven to 180°C fan / 390°F. Place the pieces of bread on a baking tray, drizzle with a little olive oil and season lightly with salt. Cook in the oven for 10–12 minutes until gently golden; set aside to cool.
