summer panzanella
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Summer panzanella

A summery version of the traditonal tuscan salad
Course: Salad
Cuisine: Italian
Keyword: panzanella, salad


  • 10 heirloom tomatoes
  • 2 small courgettes (zucchini)
  • half red onion
  • bread like ciabatta or sourdough day old or stale (or tuscan bread if you can find it)
  • small bunch fresh basil
  • 1 burratta or mozzarella optional
  • red wine vinegar
  • olive oil


  • Preheat the oven to 180c and slice the courgettes and place them on a roasting tray drizzled with olive oil and salt and pepper and roast for about 20 minutes or until golden, cut or tear up the bread into chunks and place in a bowl, (you can lightly toast it if it is fresh).
    chop up onion and add to the bowl with the bread and add 2 tbsp vinegar and oil and toss together.
    slice tomatoes and add to the bowl and toss again and add the cougettes.
    Tear up some fresh basil, a small handfull will do and toss in the bowl and then drizzle some more oil and season well.
    add some torn up burrata and serve
    note - the burrata and courgettes are not traditional to the Tuscan version of this dish. I added it as my spin, for the traditional version, use some capers and even jarred peppers. Panzanella is a great dish to add any veggies you have that need using up, even fruit works, try adding a sliced peach.