Summer Panzanella Salad

Serves: 6 Cook: 10_mins


Our Panzanella salad recipe is perfect for using up any stale bread you might have. Combine with fresh tomatoes, which are currently at their best, and our organic extra virgin olive oil, for a summer dish that’s bursting with flavour. We recommend using your hands to mix it all together, in true Italian style!


1 large brown bloomer, cut into 1-inch cubes or any bread you have.

50 mls Biona Organic extra-virgin olive oil

3 tbsp Biona Organic Apple Cider Vinegar 

1 tsp Biona Organic Agave Syrup

½ can Biona Organic Chickpeas, drained

2 tsp Biona Organic Capers

sea salt

Freshly ground black pepper

1 large, seedless cucumber, roughly chopped

400g cherry tomatoes (preferably multi-colored), halved

1 red onion, chopped

1 clove garlic, minced

1 bunch basil, torn


  1. Pre-heat a large frying over medium-high heat.
  2. Meanwhile, in a large bowl, toss bread with 25ml of olive oil. Add the bread to the pan and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
  3. To make the dressing: In a small bowl, whisk together apple cider vinegar, remaining 25ml of olive oil and agave syrup. Season with salt and pepper.
  4. To a large bowl, add crispy bread, cucumber, tomatoes, onion, garlic, capers and chickpeas. Toss with dressing until evenly coated and season with more salt and pepper. 
  5. Garnish with basil and serve.
  6. Buon Appetito!

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