Panzanella salad
A vibrant tomato and bread salad tossed with basil, capers and olives, dressed in fragrant herb oil for a fresh and flavourful dish.
Updated : 15 January, 2026
Easy
About 20 min.
Ingredients
handful
Basil
4 tablespoon
Olive oil
1 tablespoon
Capers
300 grams
Bread dough
500 grams
Tomato
55 grams
Olives
0.5
Red onion
1 tablespoon
Red wine vinegar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place most of the basil in a food processor, keeping a few leaves aside for garnish, and blend with the oil and capers until smooth. Alternatively, finely chop the basil and capers by hand and stir them into the oil.
Step 2
Spoon half of this herby caper oil into a bowl, add the sourdough, and toss well so the bread is fully coated.
Step 3
Put the tomatoes into a large salad bowl, gently squeezing some of them to release their juices, and add back any reserved seeds and liquid. Mix in most of the olives and the red onion, along with a little more olive oil. Add the soaked sourdough, the herby oil mixture and the vinegar, then toss everything together so the bread absorbs the juices.
Step 4
Arrange the salad on a serving platter, layering the tomatoes, olives, onion and sourdough. Drizzle over the remaining herby oil and finish with the reserved basil leaves, red onion and olives. Season again with salt and pepper and serve straight away.
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