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tomato and basil salad

Tuscan Panzanella Salad

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
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Course: Main
Cuisine: Italian
Keyword: Italian salad recipe, panzanella salad
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 10 minutes
Servings: 4
Calories: 191kcal


  • 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: 191kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 322mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 835IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 1mg