Panzanella Salad

Name: Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 handfuls bread; 150 g tomatoes; 12 cucumber; 1 pepper; 1 onion; 2 stalks celery; 1 tablespoon capers; 6 olives; 1 garlic clove; 2 tablespoons vinegar; 4 tablespoons oil; 15 g basil

Eats Now Editorial Team · 253 kcal · Salads

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Panzanella Salad – a delicious recipe with bread, tomatoes, cucumber, pepper, onion, stalks celery. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 handfuls bread
150 g tomatoes
12 cucumber
1 pepper
1 onion
2 stalks celery
1 tablespoon capers
6 olives
1 garlic clove
2 tablespoons vinegar
4 tablespoons oil
15 g basil

1
Preheat oven to gas 5, 200C, fan 180C Bake the ciabatta for 5 minutes until golden.
2
Remove and let cool.
3
In a large bowl, add the tomatoes, cucumber, peppers, onion, celery, capers, olives and bread.
4
Mix together the garlic, vinegar and oil.
5
Pour over the salad, add the basil, freshly cracked pepper, sea salt and mix well.
6
Serve immediately.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 handfuls bread, 150 g tomatoes, 12 cucumber, 1 pepper, and more.

Yes, Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
253 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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