Jamie Oliver Panzanella

So. Jamie Oliver Panzanella. I made it last weekend, just after a quick run to the market—sun on my back, tomatoes warm from the stall, that kind of day. I wasn’t even hungry, honestly. Just wanted to make something that felt like summer was still clinging on. This salad? It’s a mess in the best way: sweet and sharp, chewy and soft, colors everywhere. Smelled like basil and sunshine and bread crust. (inspired by Jamie Oliver)

Ingredients Needed

• About 200g of ciabatta, torn into rough hunks—stale, please, the drier the better
• 600g of whatever ripe tomatoes you’ve got. Mix ’em. Chop them however you feel
• Sea salt, because you need it
• Freshly ground black pepper, as much as feels right
• A handful of capers. Rinse them. Squeeze them. That briny burst is the whole point
• One small red onion, peeled and sliced thin enough to wilt into things
• One jar of roasted red peppers (280g-ish). Chop, not too neat
• Anchovies? Eight fillets, if you’re into that salty punch. Skip ’em if not
• A couple spoonfuls of red wine vinegar
• A generous six tablespoons of the best extra virgin olive oil you have lying around
• A bunch of fresh basil. Tear it. Don’t chop. Let it breathe

How To Make Jamie Oliver Panzanella

• Dry the Bread: Tear the bread. Not dainty little cubes—actual pieces. Leave them out somewhere warm for half an hour, maybe more. A windowsill works. You want them crisp on the edges, but not like croutons. Still some chew inside.
• Tomatoes First: Chop your tomatoes and throw them in a bowl. Salt them. Pepper too. Let them sit there and get weepy. You’ll see a pool of red juice forming. That’s gold. Don’t tip it out.
• Mix the Mess: Toss in the red peppers. Capers. The sliced onion. The bread—finally. Anchovies, if you went that road. Use your hands. Feel it.
• Dress It: Pour over the vinegar and olive oil. Don’t be shy. Give it a toss, and then another. Taste it. Too sharp, Add more oil. Too flat? Splash in vinegar. Needs salt? You know what to do.
• Basil Last: Tear the basil straight over the bowl and mix gently. Like you’re folding in memory. And that’s it. Serve it. Eat it before it gets lazy and soggy.

Why I Love This Recipe

There was something kind of rebellious about this one. No stove. No fancy timing. Just good stuff, broken up and tossed together like you’re making dinner in a hurry because someone showed up unannounced. I made it for my sister. She’s not big on salads, but she ate two bowls. It tastes like the countryside somewhere far from here, somewhere warmer.

Recipe Tips

• Don’t use fresh bread. Seriously. It ruins it. You want bread that’s had time to forget its purpose.
• Use tomatoes that smell like something. No watery, sad ones.
• Capers. You rinse them because otherwise the whole thing tastes like the sea.
• Play with the vinegar. You might like it punchy. Or mellow.
• Make it and eat it. This isn’t a leftovers salad.

How To Store This Jamie Oliver Panzanella

• At Room Temperature: Don’t. This isn’t a dish that waits for you. Serve it and eat it. That’s the deal.
• In the Fridge: Fine, fine. If you must—stick it in a sealed container and eat within a day or two. It’ll be soft, but still good in that next-day pasta salad sort of way.
• In the Freezer: Nope. Don’t even think about it.
• Reheating: Not relevant. This salad lives cold. Or at room temp, at most.

Let’s Answer a Few Questions! (FAQs)

How do I keep Panzanella from turning to mush?
Dry bread. I mean it. Not just day-old—more like, forgot-it-on-the-counter bread.

Can I use dried basil if I have to?
You can. But only if you’re desperate. Use a tiny bit—it’s loud.

How stale is stale enough?
Like… you’d hesitate to eat it as-is. That kind.

What if I hate anchovies?
Then don’t use them. The salad won’t fall apart without them.

Can I throw in extras?
Sure. Olives. A little cucumber. Even some torn mozzarella. Go wild.

Nutrition Facts (per serving)

• Calories: 370
• Carbs: 40g
• Protein: 8g
• Fat: 21g
• Sugar: 13g
• Fibre: 2.7g
• Sodium: 1.4g

Try More Recipes:

• Jamie Oliver Braised Red Cabbage Recipe
• Jamie Oliver Quinoa Salad
• Jamie Oliver Tuna Pasta Salad