Leafy Panzanella

This classic Tuscan bread and tomato salad gets a summery twist, thanks to the addition of fresh Romaine lettuce. It’s a perfect dish for al fresco dining in the sunshine!

Leafy Panzanella recipe


Serves 2
Preparation time: 10 mins
Cooking time: 20 mins


  • 4 slices stale ciabatta
  • 300g ripe tomatoes, any type you have
  • ¼ red onion, finely sliced
  • Salt and freshly ground pepper
  • 200g roasted peppers from a jar, drained and chopped
  • 1 Mini Romaine lettuce
  • 1tbsp red wine vinegar
  • 2tbsp olive oil
  • 1 small bunch of basil



  1. Tear the bread into bite sized chunks and leave out on a tray while you prepare the salad.
  2. Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.
  3. Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.
  4. Slice the Mini Romaine into ribbons 1cm thick and add to the salad.
  5. Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.
Recipe courtesy of www.makemoreofsalad.com