Cut Out + Keep

Panzonella Salad

Recipe from The Firestation, Woodbridge • Posted by A Bite To Eat

You will need

Project Budget


0 h 20


Nice & Simple
Medium 102859 2f2014 06 27 114732 img 5934



  1. Slice the bread and cut into chunks, season liberally with olive oil, salt and pepper and bake in oven until slightly browned and crisp. Whilst the bread is in the oven, prep the other salad bits.

  2. Halve the tomatoes, tear the basil into bite size pieces, finely slice the red onion and chuck in the capers. (how ever many you like!)

  3. Take the bread out and leave to cool. Mix up equal quantities of oil and vinegar, juice of a lemon to give the salad a fresh hit and a dollop of dijon. Whisk it all together then add the prepped salad stuff and the bread. Mix well with hands preferably. Season with salt and pepper.