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Classic Panzanella

At a thrifty cook who keeps an efficient pantry, I love recipes that use up stale ingredients. This is a great summer salad, rather like a pre blended gazpacho. Buy the best tomatoes you can. This salad can be made the night before.
Course: BBQ, Salad, Starter
Cuisine: Italian
Keyword: Focaccia, Italian salads, Leftovers, Panzanella, Thrifty cooking
Servings: 4


  • 1 red onion, finely sliced in half moons, soaked in oil or water then drained if you want them to have less sting
  • 500 g ripe tomatoes, chopped ( I keep the seeds. I like the seeds)
  • 1/2 clove garlic, grated or minced
  • 1 tbsp heaped, of capers, chopped
  • pinch caster sugar
  • 3 tbsp red wine vinegar or sherry vinegar
  • 75 ml olive oil
  • 1 tbsp sea salt
  • 300 g large section of focaccia or other italian bread, torn into chunks
  • bunch fresh basil leaves


  • Prep the onions, tomatoes, garlic, capers, and place into a bowl.
  • Add the vinegar, oil, sugar, salt and pepper.
  • Add the bread, mixing thoroughly, so that the bread soaks up the juices.
  • Just before serving, add the basil leaves.