• serves 4
  • A little effort

The best recipe for panzanella. This quick no-cook salad of ripe tomatoes and crunchy cucumber is a great way to use up stale bread for a midweek meal or lunch.



  • cucumber 1 small, roughly chopped
  • red onion 1 large, roughly chopped
  • tomatoes 3 very ripe, roughly chopped
  • country-style bread 1 small loaf, cut into large cubes
  • extra-virgin olive oil 5 tbsp
  • red wine vinegar 3 tbsp
  • capers 2 tbsp, rinsed and drained
  • sugar 1-2 tsp (to taste)
  • basil leaves 12, roughly crushed


  • Step 1

    Put the cucumber, red onion and tomatoes in a large bowl and add the bread. Mix well with your hands and season with salt and pepper.

  • Step 2

    Whisk the olive oil, red wine vinegar, capers, sugar and some salt and pepper together and add to the bowl with the basil. Give it a good stir, then cover and leave in the fridge overnight for the flavours to mellow. The bread should feel moist but not soggy.

Nutritional Information

  • Kcals 279
  • Fat 15.8g
  • Carbs 30.1g
  • Fibre 2.6g
  • Protein 5.9g
  • Salt 1g