Jamie Oliver Panzanella is made with stale ciabatta loaf, ripe mixed tomatoes, small capers, red onion, jarred red peppers, anchovy fillets (optional), red wine vinegar, extra virgin olive oil, and fresh basil. This easy Panzanella recipe creates a tasty salad that takes about 40 minutes to prepare and can serve up to 4 people.
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💗 Why You’ll Love This Panzanella Recipe:
- Freshness: Every bite of this salad is full of fresh tomatoes, crisp bread, and sweet basil. It tastes like it’s straight from the garden.
- Easy to Make: It’s very simple to put together, and you don’t need to cook anything. This makes it perfect for busy evenings or relaxing weekends.
- Interesting Textures: You’ll love the mix of crunchy bread, juicy tomatoes, and salty capers. Each bite is fun to eat.
- Healthy: This salad is full of healthy ingredients from vegetables and olive oil. It’s a healthy choice that tastes great and is good for you.
- Feels Like Summer: Eating this salad is like sitting in the sun in the Mediterranean. It brings back memories of easy, sunny days.
🍅 Jamie Oliver Panzanella Ingredients
- 200g stale ciabatta loaf, torn into rough 3cm pieces
- 600g ripe mixed tomatoes (such as cherry, heirloom, or Roma), chopped
- Sea salt
- Freshly ground black pepper
- 1 handful of small capers, rinsed and squeezed dry
- 1 small red onion, peeled and finely sliced
- 280g jarred red peppers, drained and chopped
- 8 anchovy fillets in oil (optional), drained and finely sliced
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- A bunch of fresh basil (about 1/4 cup or 10-12 large leaves), torn
🥗 How To Make Jamie Oliver Panzanella
- Dry the Bread: Place the torn ciabatta pieces on a tray and leave them in a warm place, like near a sunny window or in a low-temperature oven, for about 30 minutes to dry out.
- Season the Tomatoes: Put the chopped tomatoes in a bowl. Season them well with salt and pepper.
- Mix the Salad: Add the rinsed capers, chopped red peppers, sliced onion, dried bread pieces, and anchovies (if using) to the bowl with the tomatoes.
- Dress the Salad: Use your hands or salad spoons to mix everything. Pour in the vinegar and olive oil, and mix well. Adjust the seasoning with more salt, pepper, vinegar, or oil as needed.
- Add Basil and Serve: Tear the basil leaves, add them to the salad, and mix gently. Serve immediately. This salad is great with grilled vegetables or roasted chicken.
đź’ Recipe Tips:
- Prepare the Bread: Use bread that’s not fresh; older bread works better because it soaks up the dressing well without getting too soft.
- Choose Good Tomatoes: Use different kinds of ripe tomatoes for better flavor and color.
- Clean the Capers Well: Wash the capers well to get rid of extra salt so they don’t make the salad too salty.
- Get the Dressing Right: Put the vinegar and oil in as the recipe says, then try a bit and add more if you think it needs it.
- Eat It Fresh: Make this salad right before you eat it to keep the bread from getting too wet.
🧆 What To Serve With Panzanella?
Serve Panzanella with Grilled Chicken Kebabs or Chicken Milanese for a full meal. Try it with Baked Cod or a Seafood Pasta for a tasty mix of flavors. It’s also great for a light lunch with some fresh fruit or a glass of crisp white wine.
🎚 How To Store Leftovers Panzanella?
- Refrigerator: Keep leftover Panzanella in a sealed container in the fridge for up to two days.
- Freezer: Don’t freeze it. Freezing changes the texture of the bread and vegetables, making them soggy when thawed.
FAQ’S
How Do I Keep Panzanella From Getting Soggy?
To keep the salad from getting soggy, make sure the bread is toasted or dried well before you mix it with the other ingredients.
Can I Use Dried Basil Instead Of Fresh?
Yes, you can use dried basil, but use less because it has a stronger flavor than fresh basil.
How Do I Know When The Bread Is Stale Enough?
The bread is ready when it’s firm and a bit dry, which usually takes a day or two sitting out.
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Jamie Oliver Panzanella Nutrition Facts
- Calories: 370
- Fat: 21g
- Saturates: 3g
- Sugars: 13g
- Salt: 1.4g
- Protein: 8g
- Carbs: 40g
- Fibre: 2.7g
Jamie Oliver Panzanella
Description
Jamie Oliver Panzanella is made with stale ciabatta loaf, ripe mixed tomatoes, small capers, red onion, jarred red peppers, anchovy fillets (optional), red wine vinegar, extra virgin olive oil, and fresh basil. This easy Panzanella recipe creates a tasty salad that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Dry the Bread:Â Place the torn ciabatta pieces on a tray and leave them in a warm place, like near a sunny window or in a low-temperature oven, for about 30 minutes to dry out.
- Season the Tomatoes:Â Put the chopped tomatoes in a bowl. Season them well with salt and pepper.
- Mix the Salad:Â Add the rinsed capers, chopped red peppers, sliced onion, dried bread pieces, and anchovies (if using) to the bowl with the tomatoes.
- Dress the Salad:Â Use your hands or salad spoons to mix everything. Pour in the vinegar and olive oil, and mix well. Adjust the seasoning with more salt, pepper, vinegar, or oil as needed.
- Add Basil and Serve:Â Tear the basil leaves, add them to the salad, and mix gently. Serve immediately. This salad is great with grilled vegetables or roasted chicken.
Notes
- Prepare the Bread: Use bread that’s not fresh; older bread works better because it soaks up the dressing well without getting too soft.
- Choose Good Tomatoes: Use different kinds of ripe tomatoes for better flavor and color.
- Clean the Capers Well: Wash the capers well to get rid of extra salt so they don’t make the salad too salty.
- Get the Dressing Right: Put the vinegar and oil in as the recipe says, then try a bit and add more if you think it needs it.
- Eat It Fresh: Make this salad right before you eat it to keep the bread from getting too wet.