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 Panzanella
Course: SaladsCuisine: British4
servings10
minutes30
minutes370
kcalA 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.