Healthy Panzanella Salad

5 from 5 votes

Healthy Panzanella Salad is quick and easy to make! Also known as Italian Bread Salad or Panmolle it is an effortlessly impressive salad.

Prep Time10

Cook Time10

Total Time20

Course: Lunch

Cuisine: Italian

Keyword: healthy panzanella salad, panmolle, tomato bread salad

Servings:

Calories: 68kcal

Preheat the oven: turn the oven on to 180°C / 350-375°F / Gas Mark 4-5.
Cook the bread: line a baking tray with baking paper, cut your loaf of bread in half lengthways, place cut side up on baking tray and spray with cooking oil. Place in oven till toasted and golden (approximately 5 to 10 mins).
Prepare the tomatoes: meanwhile cut your tomatoes in halves and quarters, add to a medium size bowl and season with salt.
Add remaining salad ingredients: pull basil leaves from stems add to tomatoes, followed by capers and anchovies.
Prepare the bread: once bread is toasted use a knife to roughly chop into strips and fingers to pull into chunky pieces.
Plate: transfer the salad onto the platter starting with the bread, then tomato salad combination. Provide dressing, but hold off drizzling till ready to serve.
To serve: when ready to serve drizzle olive oil over salad, then drizzle bread pieces and salad with red wine vinegar.

Note 1 I use a combination of shapes, sizes and textures for this salad. Try and go for both red and orange tomatoes or purchase a 'medley' pack for variety then add in some smaller cherry tomatoes.
Note 2 This is approximately 50 grams of anchovies. So if you get a 100 gram bottle or tin, you can use ½ for this recipe and ½ for another!
Note 3 You can use sourdough, rye bread, Vienna, Tiger bread, a baguette. The key is to use bread that is at least one day old so it is state and a little crusty!