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Yellow tomato panzanella

This time I used yellow tomatoes, black olives and prunes. It's a very flexible salad.
Course: Salads, Starters, Vegetarian sides
Cuisine: Italian
Keyword: Italian salads, Panzanella, Prunes, yellow tomatoes


  • 500 g yellow tomatoes, roughly chopped
  • handful prunes, stones removed, torn
  • handful kalamata olives, stones removed
  • 1 lemon, zest of
  • 75 ml olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp sea salt
  • pepper to taste
  • 300 g day old italian bread or focaccia torn into chunks
  • small chunk parmesan or pecorino cheese, grated
  • bunch fresh basil leaves


  • Assemble the tomatoes, prunes, olives, lemon zest in a bowl
  • Add the oil, vinegar, salt and pepper
  • Stir in the bread chunks and the parmesan cheese
  • Leave overnight or for a few hours covered at room temperature
  • Add the basil leaves and serve