Jamie Oliver Panzanella Salad Recipe

This Jamie Oliver Panzanella Salad is a celebration of rustic Italian flavors, using ripe tomatoes, stale bread, fresh herbs, and a zingy dressing to create a vibrant, hearty dish. Originating from Tuscany, this salad is the perfect way to use up old bread and transform it into something fresh, flavorful, and satisfying. Ideal for warm weather meals, barbecues, or as a light lunch.

What is Jamie Oliver’s Panzanella Salad?

Jamie Oliver’s Panzanella is a Tuscan-style bread salad that combines day-old crusty bread, juicy ripe tomatoes, cucumber, red onion, and fresh basil, all tossed in a garlicky vinaigrette. The bread soaks up the dressing and juices from the tomatoes, turning into tender, flavor-packed bites with a bit of chew and crunch.

Other Popular Recipes

• Jamie Oliver Mint Sauce
• Mary Berry Mint Sauce

Why You Should Try This Recipe

• A Great Way to Use Stale Bread – Nothing goes to waste
• Bursting with Summer Flavors – Ripe tomatoes and fresh herbs shine
• Easy and Fresh – No cooking required
• Perfect Side or Light Main – Serve with grilled meats or on its own
• Ready in 20 Minutes – Quick and full of texture

Ingredients Needed to Make Jamie Oliver Panzanella Salad

• Stale Crusty Bread (200g / about 4 cups torn into chunks)
• Ripe Tomatoes (500g / 1 lb, mixed varieties if possible)
• Cucumber (½, chopped)
• Red Onion (½, finely sliced)
• Fresh Basil (1 handful of leaves, torn)
• Extra Virgin Olive Oil (5 tbsp)
• Red Wine Vinegar (2 tbsp)
• Garlic (1 clove, minced)
• Salt and Black Pepper (to taste)

Optional additions: capers, anchovies, roasted peppers, olives, or mozzarella

Equipment Needed

• Large mixing bowl
• Chopping board and knife
• Small bowl or jar for the dressing
• Salad tongs or a serving spoon

Instructions to Make Jamie Oliver Panzanella Salad

Step 1: Prep the bread

Tear the stale bread into rustic chunks and place in a large mixing bowl. If it’s very hard, sprinkle lightly with water to soften slightly.

Step 2: Prepare the vegetables

Chop the tomatoes, slice the red onion, and cut the cucumber into bite-sized pieces. Add all the vegetables to the bowl with the bread.

Step 3: Make the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper until emulsified.

Step 4: Combine and toss

Pour the dressing over the salad and toss everything together gently, making sure the bread is coated and begins absorbing the juices.

Step 5: Let it rest

Let the salad sit for 15–20 minutes at room temperature before serving to allow the flavors to soak into the bread.

Step 6: Finish and serve

Add the torn basil leaves just before serving. Toss lightly and season again if needed. Serve at room temperature.

What Goes Well With Jamie Oliver Panzanella Salad

• Grilled Chicken or Fish – Simple proteins pair beautifully
• Prosciutto or Salami – For a rustic Italian platter
• Buffalo Mozzarella or Burrata – Adds creamy contrast
• Chilled White Wine – Such as Pinot Grigio or Sauvignon Blanc
• Roasted Peppers or Courgettes – For a veggie-packed table
• Soup Starter – Serve before gazpacho or minestrone

Expert Tips for the Best Panzanella Salad

• Use Stale, Good-Quality Bread – It must be crusty and rustic
• Let It Sit Before Serving – Time is key for flavor absorption
• Use Ripe Tomatoes – Their juices are essential to the dressing
• Add Dressing Gradually – Prevents sogginess
• Balance Sweet and Acidic – A splash of vinegar brightens the whole dish

Easy Variations of Jamie Oliver Panzanella Salad

• Add Anchovies or Capers – For a salty, umami boost
• Include Roasted Garlic or Shallots – For sweetness
• Toss in Chickpeas or Beans – To make it more filling
• Use Cherry Tomatoes – If larger tomatoes aren’t ripe
• Swap in Different Herbs – Try oregano or parsley alongside basil

Best Practices to Store Leftovers

• Refrigerate in an Airtight Container – Best eaten within 24 hours
• Avoid Freezing – The bread won’t retain its texture
• Refresh with Extra Veggies – Add fresh cucumber or tomatoes before serving again
• Serve at Room Temperature – Bring it out 15 minutes before eating

Nutrition Value (per serving, based on 4 servings)

• Calories: ~280
• Carbohydrates: ~30g
• Fat: ~16g
• Protein: ~5g
• Fiber: ~4g

FAQs

Can I make Panzanella salad ahead of time?

Yes, you can make it 1–2 hours ahead, but for best texture, add the dressing no more than 30 minutes before serving to avoid overly soggy bread.

What type of bread is best for Panzanella?

Use stale, crusty bread like ciabatta, sourdough, or a rustic country loaf. Avoid soft sandwich bread, as it becomes mushy too quickly.

Can I use fresh bread instead of stale?

Yes, but toast it lightly in the oven to dry it out first. This helps it absorb the dressing without falling apart.

Is Panzanella salad served cold or warm?

Panzanella is best served at room temperature, allowing the flavors to come through more vividly.

Final Words

Jamie Oliver’s Panzanella Salad is proof that humble ingredients can deliver bold flavors. This salad is bright, hearty, and packed with texture—perfect for summer feasts or a quick, refreshing lunch. Give your old bread a delicious new life with this Mediterranean classic.

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