Jamie Oliver Tuscan Bread Salad

This easy Tuscan Bread Salad (Panzanella) by Jamie Oliver is a fresh and rustic dish, perfect for a quick lunch or side. Made with juicy tomatoes, crispy ciabatta, and fragrant basil, it’s tossed in a simple red wine vinegar dressing. Mix in capers, red peppers, or anchovies for extra flavor. Great with grilled meats or roast chicken!

Ingredients Needed

• 200g (7oz) stale ciabatta loaf
• 600g (1lb 5oz) ripe mixed tomatoes, roughly chopped
• Sea salt and freshly ground black pepper, to taste
• 1 handful of small capers, drained
• 1 small red onion, peeled and very finely sliced
• 280g (10oz) jarred red peppers, drained and roughly chopped
• Optional: 8 anchovy fillets in oil, drained and finely sliced
• 2 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• A bunch of fresh basil

How To Make Tuscan Bread Salad

1. Dry the ciabatta: Tear the ciabatta into rough 3cm (1 inch) pieces and place on a tray. Leave in a warm place for around 30 minutes to dry out.
2. Prepare the salad: Place the chopped tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeeze out any excess liquid, and add them to the bowl along with the onion, peppers, ciabatta, and anchovies (if using).
3. Dress the salad: Toss everything together with your hands, then stir in the red wine vinegar and about three times as much extra virgin olive oil. Taste and adjust the seasoning with more salt, pepper, vinegar, or oil if needed.
4. Add basil and serve: Tear in the basil leaves, stir everything together, and serve. Delicious with barbecued meats or roast chicken.

Recipe Tips

• Use stale bread: Fresh bread will turn mushy. If your ciabatta is too soft, toast it in the oven at 150°C (300°F) for 10 minutes.
• Let the salad sit: Allow the salad to rest for 10–15 minutes before serving so the bread can soak up the flavors without becoming soggy.
• Choose ripe tomatoes: Sweet, juicy tomatoes make the salad taste better. If your tomatoes are underripe, add a pinch of sugar to enhance the flavor.
• Balance the dressing: Start with 2 tablespoons of vinegar and 6 tablespoons of olive oil, then adjust to taste. Too much vinegar can overpower the dish.
• Add basil last: Tear fresh basil by hand and mix it in right before serving to keep it fresh and aromatic.

How To Store Leftovers?

Let the leftover Tuscan Bread Salad cool to room temperature. Store it in an airtight container in the fridge for up to 1 day. The bread will soften over time, so it’s best eaten fresh.

Nutrition Facts

Serving Size: 1 serving (approximately 285g)

• Calories: 370
• Total Fat: 21g
• Saturated Fat: 3g
• Total Carbohydrate: 40g
• Dietary Fiber: 2.7g
• Sugars: 13g
• Protein: 8g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chorizo Tomato Salad
• Jamie Oliver​ Tomato And Mozzarella Salad Recipe
• Jamie Oliver Roasted Carrot Salad
• Jamie Oliver Rocket Salad