Jamie Oliver Air Fryer Warm Panzanella

This rustic and vibrant Jamie Oliver Air Fryer Warm Panzanella is made with sourdough bread, ripe tomatoes, fresh herbs, and tangy capers. The recipe brings together toasted bread, juicy roasted tomatoes, and pickled red onions for a beautifully balanced warm salad. It’s ready in just 20 minutes and serves 2. Enjoy it as a light lunch or serve it as a side with grilled fish, roasted chicken, or chilled white wine.

Jamie Oliver Air Fryer Warm Panzanella Ingredients

• 2 large slices of sourdough bread
• 500g ripe vine tomatoes
• 1 fat clove of garlic
• ½ a bunch of oregano (10g) or 1 tsp dried oregano
• 1 small red onion
• 2 tsp baby capers in brine
• ½ a bunch of basil (15g)
• ½ tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• Sea salt and black pepper

How To Make Jamie Oliver Air Fryer Warm Panzanella

1. Toast the bread: Remove the air fryer shelf, place the sourdough slices in the base, then replace the shelf and cook for 5 minutes at 200ºC.
2. Roast the tomatoes: Roughly chop tomatoes, mix with grated garlic, oregano, olive oil, salt, and pepper. Transfer to air fryer and cook for 10 minutes at 200ºC.
3. Pickle the onion: Finely slice the red onion and massage in a bowl with salt and red wine vinegar. Let sit while tomatoes cook.
4. Assemble the salad: Tip roasted tomatoes into the bowl with onions, remove bread, tear it in, then add capers and basil.
5. Finish and serve: Drizzle with extra virgin olive oil, season well, and let sit a few minutes for the flavors to meld before serving.

Recipe Tips

• Use day-old bread: Slightly stale sourdough toasts and absorbs flavors better.
• Massage the onions: Softens their bite and infuses flavor quickly.
• Use ripe tomatoes: The juicier, the better for a well-balanced salad.
• Don’t skip resting: Letting the salad sit helps the bread soak up all the goodness.
• Add extras if you like: Olives or torn mozzarella work well for variation.

What To Pair With Warm Panzanella

This salad is a great match for grilled fish, roast chicken, or Italian-style meatballs. For a vegetarian spread, serve it with marinated artichokes and a chilled glass of Pinot Grigio.

How To Store Warm Panzanella

Refrigerate: Best eaten fresh, but leftovers can be stored in the fridge for up to 24 hours. The bread will soften more over time.
Freeze: Not suitable for freezing, as the texture of tomatoes and bread will suffer.

Warm Panzanella Nutrition Facts

• Calories: 232 kcal
• Total Fat: 10.4g
• Saturated Fat: 1.6g
• Carbohydrates: 29.2g
• Sugar: 11.6g
• Protein: 5.8g
• Sodium: 0.9g
• Fibre: 4g

FAQs

Jamie Oliver Air Fryer Warm Panzanella

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

232

kcal

A warm, rustic salad of roasted tomatoes, toasted sourdough, and fresh herbs, bursting with Mediterranean flavor and texture.

Ingredients

• 2 large slices sourdough bread

• 500g ripe vine tomatoes

• 1 fat clove garlic

• ½ bunch oregano (or 1 tsp dried)

• 1 small red onion

• 2 tsp baby capers in brine

• ½ bunch basil (15g)

• ½ tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tbsp extra virgin olive oil

• Salt and black pepper

Directions

• Toast bread in air fryer at 200ºC for 5 minutes.
• Mix tomatoes, garlic, oregano, oil, salt, pepper; roast 10 minutes.
• Massage sliced red onion with salt and vinegar in bowl.
• Add roasted tomatoes to bowl, tear in bread.
• Add capers, basil, extra virgin olive oil, mix and season.
• Let rest briefly before serving warm.

Notes

• Day-old bread holds up best in this salad.
• Tomato juices and vinegar create a natural dressing.
• Letting it sit enhances flavor absorption.
• Use fresh herbs for brightest taste.