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Italian bread and tomato salad

The classic Tuscan Panzanella is made with stale bread, tomatoes, basil and onions served with olive oil and vinegar dressing. It's also popular in other parts of Italy where they add ingredients such as capers, roasted peppers, mozzarella, anchovies, tuna and so on. This Italian bread and tomato salad is a simple, vegetarian version, using toasted ciabatta. It can be made in just 10 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g ciabatta bread
  • 2 Tbsp olive oil
  • 1 bunch spring onions
  • 1 cucumber
  • 350 g cherry tomatoes
  • 150 g mozzarella
  • 100 g green olives
  • 100 g black olives
  • 1 handful of basil

Method
 

  1. Tear the bread into bite-sized pieces. Place them on a baking tray, sprinkle with half of the oil and grill them until golden brown.
  2. Transfer the croutons to a large serving dish.
  3. Wash the vegetables. Cut the cucumber in half lengthwise, then slice half a cm thick.
  4. Halve the tomatoes and slice the spring onions.
  5. Add the vegetables to the croutons. Toss well.
  6. Tear the mozzarella into bite-sized pieces and add to salad. Season with salt and pepper, sprinkle with the remaining oil, lemon juice and the basil leaves. Toss and serve.