Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It’s a good way to use up leftovers, as it’s made with stale bread – simply toss with ripe tomatoes and an olive oil dressing.

Prep: 10 mins
Cook: 15 mins
Difficulty: Easy
Serves: 4-6


1kg ripe mixed tomatoes, halved if small, quartered if large
300g day-old sourdough or ciabatta, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot, finely chopped
50g tin anchovies, drained and roughly chopped
100g black olives, pitted
large handful of basil leaves, torn


  1. Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins. 
  2. Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted. 
  3. In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

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