Dave’s Panzanella Salad

by | Jun 6, 2020 | Recipe

The Panzanella salad is a true favourite of ours. Bursting with delicious ripe tomatoes and full of flavour. Panzanella or panmolle is a Italian salad from the Tuscan region consisting of chopped soaked stale bread, onions and tomatoes. Executive Head Chef Dave Gorman has created a truly delicious version of it, that you can easily make at home.

You can mix the salad up for a hearty rustic dish, or you can play around with your presentation and allow it to be a show piece of your summer table. Maybe service it up with our delicious Meatless Meatball Ragu – recipe found here.


  • 1kg slightly stale ciabatta
  • 3kg of mixed heirloom tomatoes (sliced)
  • 1kg red peppers (chopped)
  • 3 red onions finely (sliced)
  • 300g small capers (drained)
  • 12 anchovy fillets (drained & finely chopped)
  • 4tsp red wine vinegar
  • 10 tsp extra virgin olive oil
  • Bunch micro basil or torn fresh basil
  • Sea salt/black pepper


  • Pre-heat oven to 180C.
  • Coat the chunky chopped red peppers in olive oil, season with salt & pepper and roast in the oven for 15-20 minutes, or until browned and soft. Once roasted chop into smaller pieces.
  • Tear and lightly toast ciabatta under the grill setting in the oven – Be careful ! If you tear and toast in the toaster they may catch fire. Alliteratively, placing them on the lower shelf in the oven whilst roasting the red peppers will do perfectly also.
  • Place the sliced tomatoes on a circular plate in a circular fashion as in the picture above.
  • Add the capers.
  • Add onions, peppers, ciabatta and anchovy as in the picture above.
  • Mix 4 tsp red wine vinegar and 10 tsp olive oil and season. Drizzle over thesalad.
  • Place micro basil around the salad to garnish.
  • Alternatively you can mix all of the ingredients above in a big bowl for a deliciously rustic finish!

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