Panzanella Salad - Plant Based News

Panzanella Salad


(updated 28th September 2020)

- Media Credit:
Your ad here?


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.
No ratings yet
Duration35 mins
Cook Time5 mins
Prep Time30 mins


  • 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.


Your ad here?


Millions around the world trust Plant Based News for content about navigating our changing planet & our role in it.

Our independent team of journalists
and experts are committed to making an impact through a wide range of content—and
you can help by supporting our work today.