The classic Italian bread-and-tomato salad gets a step-by-step guide to perfection
Every bread-eating culture around the world has as many recipes for using up stale loaves as for bread itself: pain perdu, fattoush, roti curry … Panzanella is one of Italy’s A-team, making a virtue of the bread’s sponge-like ability to soak up flavours. This is a classic version, but it’s infinitely adaptable to other salad ingredients, herbs and seasonings.
Prep 5 min
Assembly 25 min
Serves 2-4