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A fresh and vibrant salad for the summer. The ideal recipe to use up produce from your garden, especially tomatoes. This is also a great way to use up day-old bread.

  • 20 minutes prep. time
  • 1 hour cooking time
  • Serves 6
  • Salads & light bites, Vegetarian & vegan
A deliciously fresh pananella salad on a plate with peppers
A deliciously fresh panzanella summer salad | © National Trust


  • 20ml vegetable oil
  • 200g day-old dry bread
  • 1 cucumber
  • 300g tomatoes, cubed
  • 100g red onion, thinly sliced
  • 30g basil, roughly chopped
  • 50g capers, drained and chopped
  • 1 yellow pepper, roasted and cubed
  • 1 red pepper, roasted and cubed

For the dressing

  • 50ml cold pressed rapeseed oil
  • 15ml white wine vinegar
  • 1 clove garlic, minced
  • 1 tsp wholegrain mustard


Step 1

Place the vegetable oil in a lined tray and add the cubed bread, sprinkle over a good pinch of salt and pepper and toss the whole lot together. Put in the oven at 190°C (170°C fan/gas mark 5). 

Step 2

Bake until golden and crispy, turning occasionally.

Step 3

Cut the cucumbers in half lengthways and scoop out the seeds. Cut into thin slices.

Step 4

Place the tomatoes, red onion, cucumber, basil and capers in a large bowl and mix together.

Step 5

Roast the peppers in a hot oven and when blackened remove and put in a bowl, cover with clingfilm and leave to steam for 15 minutes, remove the skin from the peppers and cut into small cubes.

Step 6

Add the peppers to the bowl and mix well.

Step 7

Place all the dressing ingredients in a bowl and whisk until emulsified (combined), pour over the salad. Mix well and season with salt and pepper.

Step 8

Add the croutons and leave to stand for 30 minutes before serving.

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