Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Panzanella is a traditional Tuscan summer salad. At its most simple it is just strong white bread, green peppery olive oil and delicious ripe summer tomatoes. The addition of peppers, anchovies, olives and capers make it more delicious and interesting.


  • 3 stale ciabatta loaves
  • 1 kg (2.¼ lb) fresh plum tomatoes


Cut the bread into rough, thick slices, and place in a large bowl.

Skin, halve and seed the tomatoes, into a sieve over a bowl to retain the tomato juice. Season the juice with the garlic and some black pepper, then add 250 ml (8 fl oz) of the olive oil and 2-3 tablespoons of the red wine vinegar. Pour the seasoned tomato juices over the bread and toss until the bread has absorbed all t