Panzanella Salad

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Panzanella Salad in a bowl


  • 300g stale/one day old bread
  • 350g cherry tomatoes
  • 1 big cucumber
  • 30g basil
  • 1 large red onion
  • 5 tbsp olive oil
  • 4 tbsp white vinegar
  • 3 tbsp olives (green or taggiasca olives)
  • 300g cooked borlotti beans (from a can, rinsed)
  • Black pepper to taste



  1. Start by slicing the stale bread and placing it in a shallow bowl/tin.
  2. Pour enough water into the bowl to cover the bread and add 2 tbsp of vinegar. Allow the bread to absorb the liquids.
  3. In the meantime, prepare the other ingredients. Cut the cherry tomatoes into 4 parts each, Cut the cucumber into 4 quarters, then slice each quarter. Slice the red onion as well. If raw onions are too strong for you, you can soak them in cold water.
  4. Roughly chop the basil and gather all the prepared ingredients in a mixing bowl, add green olives and borlotti beans.
  5. Once the bread has absorbed the water, squeeze it to remove any excess moisture. This will help the bread soak up the flavours of the other ingredients and dressing.
  6. Add the bread to the mixing bowl and mix everything together using your hands, breaking the bread into smaller pieces as you go.
  7. Season the salad with olive oil, the remaining vinegar, salt, and pepper. Mix well to evenly distribute the flavours.
  8. If you can, let the salad sit for approximately 10 minutes to allow the bread to absorb all the flavours even more.

Recipe credit: Francesca Tieghi. Follow Francesca on Instagram @recipesandplaces

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