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Jamie Oliver Panzanella Salad Recipe

Jamie Oliver Panzanella Salad recipe
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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.

Ingredients

  • 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)

Instructions

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.

Find it online: https://britishbakingrecipes.co.uk/panzanella-salad/