Panzanella Salad

Panzanella Salad

Serves 4

Dice the bread into 1cm cubes and toss with a mixture of garlic and olive oil. Cook the bread in the oven at a low temperature until the cubes are dry and crispy.


Cut the tomatoes into bite-sized pieces and combine with all other ingredients in a large salad bowl.

To Serve

Dress the salad with olive oil, salt and pepper. If you like a touch more acidity in your salad, add a splash of sherry vinegar.

Toss the salad, add croutons and serve immediately.

Recipe courtesy of De Bortoli Yarra Valley Estate.

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