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tomato and basil salad

Tuscan Panzanella Salad

Julia Frey of Vikalinka
This Panzanella Salad made with ripe and juicy tomatoes, crusty ciabatta and fragrant basil is the best of the summer offerings!
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 minute
Total Time 10 minutes
Course Main
Cuisine Italian
Servings 4
Calories 191 kcal


  • 200g/7 oz red and yellow cherry tomatoes halved
  • ½ each red and yellow pepper sliced
  • 1 cucumber optional
  • 4-5 sliced ciabatta bread day old
  • ½ red onion sliced thinly
  • 2 tbsp capers
  • 10 black or green olives pitted
  • 6-8 fresh basil leaves green and purple

For the Panzanella Dressing

  • 2 anchovies optional
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • salt


  • In a large bowl combine red and yellow cherry tomatoes, sliced red and yellow peppers, red onion, capers, olives, torn-up slices of ciabatta bread and basil leaves.
  • Make the dressing by turning anchovies into a paste in a mortar together with minced garlic, add olive oil, white wine vinegar and salt, mix until combined. Alternatively, the dressing could be combined in a blender.
  • Add the dressing to the salad and toss gently, add salt to taste and let it sit for 20-30 minutes before serving.



Calories: 191kcalCarbohydrates: 10gProtein: 3gFat: 16gSaturated Fat: 2gCholesterol: 1mgSodium: 322mgPotassium: 275mgFiber: 2gSugar: 4gVitamin A: 835IUVitamin C: 34mgCalcium: 37mgIron: 1mg
Keyword Italian salad recipe, panzanella salad
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