A tasty salad to cut down on food waste



Prep time

20 minutes

Cook time

5 minutes

Originally from Tuscany, Panzanella is a traditional way of using up the very last of your stale bread from the bottom of the depths of the cupboard.


For the salad:
1 medium sized white bread stick   
300g plum tomatos, halved
1/2 shallot (size dependant)
17g picked basil leaves
5 tsps capers, diced
dill, finely chopped, handful
For the vinaigrette:
salt, to taste
100ml olive oil
2 tsps balsamic vinegar
1 tsp dijon mustard


1.Combine all the vinaigrette ingredients in a jug and mix until no large clumps of mustard remain.

2. Slice your bread into cubes approximately 1cm each way.

3. Place bread into a large mixing bowl and dowse in olive oil.

4. Next, add the tomatoes, cappers and basil.

5. incrementally add your vinaigrette and dill, mixing as you go to ensure that they are evenly spread over the salad.

6. Finally, add your shallots, mix again and serve.

Chef’s tips

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The shallots are the harshest ingredient, by adding them last you can make a judgment call on how many is appropriate for your Panzanella.


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