Panzanella - Italian Bread Salad

Panzanella - Italian Bread Salad


10 Minutes



For 4 people

  • 3 tablespoon(s) red wine vinegar
  • 10 anchovy fillets split lengthways (optional)
  • 1 cup(s) of Flowerdale Farm Rocket Salad
  • 2 tablespoon(s) capers
  • 0.5 a crusty baguette
  • 0.5 cup(s) of Flowerdale Farm Basil Leaves
  • 80 grams punnet of Flowerdale Farm Sunflower Sprouts
  • 2 punnets of cherry tomatoes or grape tomatoes
  • 1 cup(s) of Flowerdale Farm Continental Parsley Leaves
  • 1 jar of roasted capsicum strips, drained
  • 3 tablespoon(s) extra virgin olive oil
  • 1 pinch(es) Sea salt and freshly cracked pepper to taste

Adjust Quantity


  1. Firstly roughly chop the bread in to 3cm square pieces. Place these in a bowl and sprinkle over all the vinegar and half the olive oil.
  2. Toss the bread around and set aside. In a separate bowl combine all other ingredients and mix well. Now add the bread pieces and again mix well.
  3. Drizzle over remaining olive oil and cracked salt and pepper and serve.