Panzanella Salad

  • Serves 4
  • Difficulty Easy

Our open textured Ciabatta Loaf is perfect for this salad. This is a delicious flavourful salad that is easy to fall in love with.

Recipe created by Emma from A Splash of Vanilla.




30mls balsamic vinegar
60mls extra virgin olive oil
1/2 tsp Dijon mustard
1 tsp honey
Freshly ground sea salt and black pepper
Tiny pinch chilli flakes


4 slices (160g) Ciabatta Loaf
15mls olive oil
Garlic clove halved
20g parmesan cheese, finely grated
Freshly ground black pepper


400g heirloom cherry tomatoes, halved
100g Kalamata olives, halved
Good handful fresh basil, chopped if the leaves are large
Handful continental parsley, chopped
Small avocado, diced
Freshly ground sea salt and black pepper


  1. Dressing

    1. Step 1

      Add all ingredients to a glass jar and shake until combined. Store in the fridge if you make it ahead of time then let it come to room temperature before using.

  2. Croutons

    1. Step 1

      Increase oven temp to 190C. Place baking paper onto a large, flat baking sheet. Rub each piece of bread with cut side of garlic, drizzle over olive oil then sprinkle with Parmesan cheese.

    2. Step 2

      Toast in oven for 10-12 minutes, or until golden brown. Remove from the oven and slice into cubes and set aside.

  3. Salad

    1. Step 1

      Place raw tomatoes, olives, herbs and avocado into large bowl, season to taste and add dressing – toss together carefully making sure everything is coated with the dressing.

    2. Step 2

      Add the bread and roast vegetables and toss gently further to combine.

    3. Step 3

      Allow to sit for 15 minutes or so for the flavours to develop and for the bread to soften. It’s even better if stored in the fridge for a few hours then brought to room temperature for 20 minutes or so.