Summer Panzanella

Inspired by the warm weather streak we have been experiencing in Melbourne along with a desire to get back on the healthy/clean eating bandwagon, tonight’s dinner was panzanella. Panzanella originates in, Italy and is a Tuscan salad of tomatoes, bread, olive oil, basil and red onion. Adapted to suit, my recipe below.


  • 6 heirloom tomatoes
  • 1 large bunch of basil
  • ¼ red onion, sliced thinly
  •  ½ capsicum, chopped thinly
  • 6 kalamata olives, pitted and chopped
  • 1 tablespoon of capers, rinsed and drained
  • 8 slices of prosciutto, torn
  • 4 figs, chopped
  • 1 crusty bread baguette
  • olive oil
  • salt and pepper


  1. Wash and prepare all vegetables and throw into a bowl.
  2. Break up bread and leave out for around 30 minutes. To give it extra crunch, place bread onto a try, drizzle olive oil and pop into the oven for 10 – 15 mins on low heat (150ºc)
  3. Once everything is in bowl, drizzle olive oil, season with sea salt and pepper and toss through.

enjoy with a poached egg for extra protein.


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