Panzanella: Bread and Tomato Salad

Perfect for a touch of style at your next picnic (a bit more special than squashed sandwiches!)

Panzanella: Bread and Tomato Salad
Cuisine: Italian
Serves: 4 or more
  • 500g (1lb 2oz) stale white or brown bread, dried in the oven until golden
  • 600g (1lb 5oz) ripe tomatoes, cut into small chunks (save all the juices)
  • 50g (1.oz) celery stalks, trimmed and finely chopped
  • 1 small onion, peeled and finely sliced
  • 1 green pepper, deseeded and finely sliced
  • A few pitted black olives
  • 2 tablespoons chopped fresh basil, plus a few sprigs to garnish
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 large garlic clove, peeled and crushed
  • salt and freshly ground pepper
  1. Put the dried bread into a bowl, and pour over just enough water to soften it, for a few minutes only.
  2. Reduce the pieces of bread to large chunks, and get rid of any surplus water in the bowl.
  3. Add the tomatoes and their juices, the celery, onion, green pepper, olives and chopped basil.
  4. Mix well and then add the olive oil, vinegar and garlic, with some salt and pepper to taste.
  5. Mix again until a juicy mixture results, and divide between serving plates. Serve garnished with a sprig of basil.


Recipe by Antonio Carluccio, from his latest recipe book  “Vegetables”.

To order Carluccio’s Perfect Picnics, go to Order from your local Carluccio’s, then simply pop in, pick it up and head for the park!

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