Panzanella

A fresh and vibrant salad for the summer. The ideal recipe to use up produce from your garden, especially tomatoes. This is also a great way to use up day-old bread.

20 minutes prep. time
1 hour cooking time
Serves 6
Salads & light bites, Vegetarian, Vegan

A deliciously fresh pananella salad on a plate with peppers — A deliciously fresh panzanella summer salad | © National Trust

20ml vegetable oil
200g day-old dry bread
1 cucumber
300g tomatoes, cubed
100g red onion, thinly sliced
30g basil, roughly chopped
50g capers, drained and chopped
1 yellow pepper, roasted and cubed
1 red pepper, roasted and cubed

For the dressing

50ml cold pressed rapeseed oil
15ml white wine vinegar
1 clove garlic, minced
1 tsp wholegrain mustard

Step 1

Place the vegetable oil in a lined tray and add the cubed bread, sprinkle over a good pinch of salt and pepper and toss the whole lot together. Put in the oven at 190°C (170°C fan/gas mark 5).

Step 2

Bake until golden and crispy, turning occasionally.

Step 3

Cut the cucumbers in half lengthways and scoop out the seeds. Cut into thin slices.

Step 4

Place the tomatoes, red onion, cucumber, basil and capers in a large bowl and mix together.

Step 5

Roast the peppers in a hot oven and when blackened remove and put in a bowl, cover with clingfilm and leave to steam for 15 minutes, remove the skin from the peppers and cut into small cubes.