Panzanella - Tomato and Bread Salad

A delicious salad that uses up old bread and allows you to enjoy the great taste of fresh tomatoes and basil.

Pantry Items

  • 60ml of 'the Passionate Foodie' Candied Balsamic
  • 125ml of 'the Passionate Foodie' Basil Oil
  • 2 teaspn of 'the Passionate Foodie' Szechuan Pepper Salt 

Shopping List

  • 250gm of day old sour dough bread torn into 2cm pieces
  • 500gm vine ripened tomatoes
  • 1 small red onion cut into fine half moon slices
  • Bunch of basil
  • 1/2 clove of garlic


Put sliced onion into a large bowl, big enough to take all the remaining ingredients later.  Pour 'the Passionate Foodie' Candied Balsamic over the onions and allow to steep for at least 10 minutes.

While the onions are steeping, put the tomatoes in a large bowl and pour boiling water over them from a kettle to cover and leave for 5 minutes.

Grate the garlic over the onion and Candied Balasamic then add 'the Passionate Foodie' Szechuan Pepper Salt.

Drain tomatoes, then peel, remove seeds, chop up the flesh and scrape into the bowl along with the bread over the onion mixture.

Pour 'the Passionate Foodie' Basil Oil over the tomatoes and add half the basil leaves lightly torn.  Using your hands toss and mix everything to combine.

Ideally you should leave this overnight to steep but can be served straight away.

Preparation Tips:

  • Cut tomatoes with a bread knife or serrated steak knife - this will stops them from squashing.
  • Use a teaspoon to scoop the seeds out of the tomatoes.

Prior Preparation:

  • Best made the day prior to allow the flavours to fully mix and steep.
  • Don't leave the bread mixture inside the hollowed out loaf though as it will go soggy - leave in a covered stainless steel bowl and transfer to the hollowed out bread prior to serving.

Alternate Serving Suggestions:

  • You don't have to use a crusty loaf, it can be a normal loaf or even bread rolls.  The bread doesn't even have to come from the same loaf.
  • For a different texture try lightly frying the bread first to make croutons.  After mixing with the basil oil some will go soft whilst other will retain their crunch.
  • Blend the removed seeds with some good olive oil and use to dress a salad.