Panzanella Marinara

Panzanella Marinara

Summer Bread Salad

Here is a simple recipe that includes all the elements of the healthy Mediterranean diet. The ingredients are almost always available in a Southern Italian household and do not cost very much. It is often made with frisella but my mother used leftover bread, dried in the oven the better to absorb the juice of the ripe tomatoes. Ideal as a starter on a summer’s day.

Panzanella Marinara
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  • 8 slices of white, country-style bread, dried in a low oven
  • 300g (11 oz) cherry tomatoes, cut into quarters
  • 1 bunch of spring onions, finely chopped
  • 1 yellow pepper, cut into small cubes
  • 1 garlic clove, very finely chopped
  • 20 green olives, pitted and halved
  • 20 basil leaves, plus sprigs to garnish
  • 120ml (4 fl oz) virgin olive oil
  • 1 tbsp strong red wine vinegar
  • 8 anchovy fillets, quartered
  • Salt and freshly ground black pepper


  1. Soften the dried bread in a little cold water, then reduce it to coarse crumbs. Put the breadcrumbs, tomatoes, spring onions, yellow pepper, garlic, olives and basil leaves in a bowl and mix well. Add the olive oil and vinegar and season with salt and pepper. Mix very well to obtain a moist but not too wet mixture. Serve garnished with the anchovies and a sprig of basil.



1987 cal


130 g


173 g


32 g
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