Serves: 4
Preparation time: 15 mins

The Tuscan bread salad called Panzanella is the perfect place to use up stale bread and ripe tomatoes. This is a variation on the classic Italian recipe using grilled peppers.



  • 1 red and 1 yellow pepper
  • 4 slices of crusty bread
  • 12 cherry tomatoes
  • 1 red onion, thinly sliced
  • 1/2 bunch basil, thinly sliced
  • 24 black olives, pitted
  • 80g parmesan cheese, in curls

For the Dressing:

  • 12 tbsp. extra virgin olive oil
  • Salt and pepper



  1. Deseed peppers and cut into halves or quarters. Oil lightly, then place skin-side up on a baking sheet and grill on high, until the skin blackens and blisters.
  2. Place the hot peppers in a heat-proof bag and seal tightly. Leave to cool. Peel the charred skin from the peppers and cut into pieces.
  3. Cut bread into cubes and roast them in the oven for 10 mins at 180 degrees until golden brown .
  4. Mix  olive oil, vinegar and onion with salt and pepper in a bowl.
  5. Add the other ingredients except the cheese. Mix gently.
  6. Place the salad on plates and garnish with parmesan cheese.
  7. Bring to taste with salt, pepper and olive oil.


Recipe kindly provided by Rijk Zwaan. For more delicious recipes like this, visit Love My Salad

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