Jamie Oliver Panzanella

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.
Jamie Oliver Panzanella
Jamie Oliver Panzanella

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 Panzanella

Course: SaladsCuisine: British
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

370

kcal

A rustic tomato and bread salad that tastes like a sun-drenched afternoon in southern Italy.

Ingredients

  • 200g stale ciabatta, torn

  • 600g mixed ripe tomatoes, chopped

  • Sea salt

  • Freshly ground black pepper

  • 1 handful small capers, rinsed and squeezed

  • 1 small red onion, sliced thin

  • 280g jarred red peppers, chopped

  • 8 anchovy fillets (optional), sliced

  • 2 tbsp red wine vinegar

  • 6 tbsp extra virgin olive oil

  • A bunch of fresh basil, torn

Directions

  • Dry the torn bread for about 30 minutes in a warm place.
  • Season chopped tomatoes in a bowl with salt and pepper. Let sit.
  • Add peppers, onion, capers, bread, and anchovies.
  • Pour over vinegar and olive oil. Toss well.
  • Tear in basil. Mix gently. Serve immediately.

Notes

  • 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.

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