Bread salad “Panzanella”

Makes: 4
Preparation time: 10 minutes
Cook time: 0


  • 1 clove garlic, halved
  • 1/2 a ciabatta loaf
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil or Filippo Berio Fruttato Extra Virgin Olive Oil
  • 1 tbsp red wine vinegar
  • 4 ripe vine tomatoes
  • 1 red onion, sliced
  • 1 yellow pepper, deseeded and diced
  • 1/2 cucumber, deseeded and peeled
  • 2 tbsp shredded basil leaves
  • 50g pitted black olives, halved


Rub the halved garlic clove all over the inside of a large salad bowl. Break the bread into rough chunks then sprinkle over the oil, vinegar and 2 tbsp water. Toss well and leave to soak for 5 mins.

Meanwhile prepare all the remaining ingredients. Stir the vegetables into the bread and toss well to mix then serve.


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