Panzanella Salad

Yields: 4 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 5 Mins Total Time: 35 Mins

This tomato salad is very versatile and full of flavour.  It can be served on its own but goes perfectly with fish!  It has to be one of my favourite salads.  What makes this even better is that I have made this recipe using home-grown Basil that I have grown using a Nouri Indoor Smart Garden that I was gifted.

I definitely don’t have green fingers but the Nouri Smart Garden made growing the basil effortless.

You can grow your favorite herbs, greens and fruits year round with Nouri’s smart technology.  No need to worry about a failed harvest as Nouri is green thumb guaranteed.  With Nouri you can be confident that your harvest is completely clean!  Your herbs will always be fresh, organic, ready to use and in season!

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0/10 Ingredients
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0/4 Instructions
  • Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Place the ciabatta chunks on a baking tray and drizzle with olive oil and season with salt & pepper. Place in the oven for 5 minutes until golden and crunchy on the outside.
  • Place the quartered tomatoes into a colander and sprinkle with 1 tsp of salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes. Set aside the tomato juice.
  • Place the basil and garlic into a food processor, blitz to a pulp. Now add the white wine vinegar, Dijon mustard, tomato juice and gradually add the olive oil, season to taste.
  • Place the bread in a large bowl along with the tomatoes, anchovies, basil, toss together along with the prepared dressing, enjoy!

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