DIY KITCHEN: Panzanella

Written by on 24 June, 2018 in Food, News, Recipes - Comments Off on DIY KITCHEN: Panzanella

A taste of summer

Not only is this Tuscan dish a refreshing and healthy summer salad, it’s also a great way to use up stale bread. I make it on holiday in France to use up semi-antiquated baguette. And like the best recipes, you can play with what’s in it. Pretty perfect for a BBQ and totally easy to make.

200g stale bread (ideally ciabatta or French stick)
500g ripe tomatoes (mixed varieties if you can), roughly chopped
250g peppers (variety of colours), roughly chopped
1 red onion, finely sliced
8-10 anchovy fillets (tinned in olive oil), chopped/sliced
6 radishes thinly sliced
Handful of fresh basil, chopped
Red wine vinegar
Olive oil
Sea salt & black pepper (freshly ground to taste)

Tear your bread into 2-3cm chunks (stale is fine, it’ll soak up the juices)
Place tomatoes, onion, peppers, bread and anchovies in a bowl
Add red wine vinegar and olive oil – up to you for amount but a 1-3 ratio of vinegar to oil
Toss vigorously
Sprinkle with the torn basil leaves
Season to taste (remember you will get a salt hit from the anchovies) and serve

Pimp it?
Augment with anything from tuna to mozzarella (above) to boiled eggs.

About the Author

Nick Buglione is the worst kind of foodie in that his gastro ambitions are frustratingly rarely matched by his culinary skills. Eating out he is as happy with a dirty burger, comforting cafe fry up or a Michelin-starred menu. Nick will be bringing even more recipes, reviews, news and cheffy interviews from the pop-ups, restaurants, street stalls and cafes of Brixton as well as bar and pub reviews and the occasional cocktail. He'd love people to get involved, can be contacted at and please send all and any general foodie news to

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