Panzanella with ripe tomatoes and torn basil

Name: Panzanella with ripe tomatoes and torn basil
Total time: 25 min
Cuisine: Italian
Ingredients: 300g day old ciabatta, torn into chunks; 4 tbsp olive oil; 800g ripe tomatoes, chopped; 1 red onion, thinly sliced; 1 cucumber, chopped; 1 garlic clove, crushed; 3 tbsp red wine vinegar; 15g basil leaves

Ripe tomatoes, crisp toasted bread and sharp red onion soak up a garlicky dressing in this Tuscan summer salad.

Time25 min
LevelEasy
Costabout £0.78 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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300 gday old ciabattatorn into chunks
4 tbspolive oil
800 gripe tomatoeschopped
1red onionthinly sliced
1cucumberchopped
1garlic clovecrushed
3 tbspred wine vinegar
15 gbasil leaves

Method

1
Heat the oven to 200°C (180°C fan). Toss the bread with 2 tablespoons of the oil and bake for 12 minutes until golden and crisp.
12 min
2
Put the tomatoes in a large bowl with a pinch of black pepper and leave for 10 minutes to release their juice.
10 min
3
Whisk the remaining oil with the vinegar and garlic.
4
Add the onion, cucumber and cooled bread to the tomatoes. Pour over the dressing and toss.
5
Leave for 10 minutes so the bread soaks up the juices, then scatter with basil and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.