How to make Marcus Wareing’s Panzanella

If you want to throw less food away, this Tuscan-style bread salad recipe will make good use of old bits and bobs in your fridge.

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Nutrition Facts

Panzanella

Amount Per Serving

Calories 323 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 1114mg48%

Potassium 700mg20%

Carbohydrates 53g18%

Fiber 7g29%

Sugar 14g16%

Protein 11g22%

Vitamin A 1797IU36%

Vitamin C 32mg39%

Calcium 155mg16%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Panzanella

Italian salad of bread and tomatoes

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Salad

Cuisine: Italian

Servings: 4

Calories: 323kcal

Author: Marcus Wareing

Ingredients

• 300 g fresh or stale bread cut into thick slices
• 6 medium overripe tomatoes
• 100 ml tomato juice from a carton
• 2 garlic cloves finely grated
• 4 tbsp balsamic vinegar
• 100 ml olive oil
• 1 tsp Dijon mustard
• 2 tbsp capers in brine
• 1 tsp caper brine
• 1 red onion thinly sliced
• 50 g kalamata olives roughly chopped
• 1/2 bunch of basil leaves roughly chopped
• 1/2 bunch of flat-leaf parsley leaves roughly chopped
• Sea salt and freshly ground black pepper

Method

• If you’re using fresh bread, preheat the oven to 170°C/150°C fan/gas 4, line a baking tray with baking parchment and lay out the bread slices in one layer. Bake for 10 minutes then
  remove from the oven.
• While the bread is baking, cut the tomatoes into small wedges. Toss them in salt then place them in a colander set over a bowl. Set aside for 20 minutes, reserving the juice.
• Place the tomatoes in a large bowl.
• Add the tomato juice, the garlic, two tablespoons of the balsamic vinegar and 50ml of the olive oil to the fresh tomato juice in the bowl. Mix together and season well with salt and pepper.
• Cut the bread into 2cm dice and place in a shallow dish large enough to fit the bread in a single layer. Pour the tomato juice mixture over the top and leave to sit for 20 minutes.
• Mix the remaining balsamic vinegar and olive oil together. Add the mustard and caper brine and season with salt and pepper.
• Add the soaked bread, red onion, capers, olives and herbs to the tomatoes and gently mix together with the dressing. Serve immediately.

Nutrition

Calories: 323kcal | Carbohydrates: 53g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 1114mg | Potassium: 700mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1797IU | Vitamin C: 32mg | Calcium: 155mg | Iron: 4mg

Marcus Everyday by Marcus Wareing, photography by Susan Bell, is published by HarperCollins.

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