Panzanella Bread Salad

I just love this salad, the bread soaks up the flavours so well you will be amazed. Leave it overnight if you use stale bread which is actually the best way or leave for approximately 30 mins with fresh but toasted bread.



1 Large slab of bread like a foccacia

150ml Olive oil

150ml Honey vinegar (balsamic is also fine)

200g Sundried tomatoes

150g Olives

75g Capers

½ White onion, finely diced

100g Herbs, Parsley or other of your choosing

¼ Telegraph cucumber, sliced

1 Zest and juice of lemon

Salt and pepper to taste



  • 1. Roughly dice your bread approximately the same size but quite large.
  • 2. In a bowl add the olive oil, vinegar, salt and pepper.
  • 3. Combine all the remaining ingredients.
  • 4. Mix until the bread is well coated.
  • 5. Leave in a bowl preferably overnight especially if you used stale bread.
  • 6. Serve.