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Panzanella Salad

This delicious Italian summer salad is perfect for those sunny days when you’re in need of something refreshing! With juicy tomatoes, salty capers, and basil infused ciabatta bread, you’ll definitely want to make this more than once.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main Course, Salad
Cuisine: Italian
Keyword: basil, ciabatta, italian, olive oil, salad, summer salad, tomatoes
Servings: 4


  • 200 g of bread (ciabatta or sourdough style)
  • 600 g of ripe mixed tomatoes
  • 1 small red onion
  • A handful of capers drained
  • Extra virgin olive oil
  • Salt & Pepper
  • A dash of vinegar
  • A bunch of fresh basil


  • Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion and ciabatta. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed. Tear in the basil leaves, stir together and serve.


This recipe was republished with permission from HappySkinKitchen. Find the original recipe here.