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Panzanella – a Tuscan salad

Apr 24, 2024 | Salad as a side, Sides & salads


Panzanella salad

Serves 4 – 6

Recipe developed for AMC Cookware.

A panzanella is a traditional Tuscan tomato and bread salad. This AMC version is so refreshing and very moreish. Remember to only use a medium temperature when frying the croutons, to ensure that these little chunks of bread toast to a deliciously light golden-brown – you definitely don’t want to burn them. Make this salad for a braai or when entertaining.



30 ml (2 tbsp) olive oil

1 small clove garlic, crushed

5 ml (1 tsp) coarsely chopped fresh rosemary

3-4 thick slices medium-sized ciabatta or 1 ciabatta roll, cut into small cubes

salt and pepper to taste



60 ml (¼ cup) olive oil

15 ml (1 tbsp) red wine vinegar

30 ml (2 tbsp) lemon juice

10 ml (2 tsp) finely grated lemon rind

45 ml (3 tbsp) chopped fresh Italian parsley

200 g exotic tomatoes or baby tomatoes, quartered

2 large ripe tomatoes, cut into small chunks

¼-½ small red onion, quartered and thinly sliced

¼ cucumber, quartered lengthwise and sliced

150 g bocconcini balls or mozzarella cheese, torn or soft feta cheese, cut into cubes

a large handful fresh basil leaves


  1. Croutons: Pour oil into a glass bowl, add garlic, rosemary and bread cubes and toss until well coated. Season to taste.
  2. Heat a large frying pan (AMC 24 cm or 28 cm Long Handle Chef’s Pan) over a medium temperature.
  3. Spoon croutons with any of the remaining oil mixture into the pan and fry to brown evenly on all sides, tossing regularly. Spoon out and set aside.
  4. Salad: Mix oil, vinegar, lemon juice and rind and parsley together in a large bowl. Season to taste. Add all the tomatoes and onion. Toss through and allow to marinate for 15 minutes.
  5. Spoon tomato mixture into a salad bowl or serving platter (AMC 24 cm Salad Bowl). Add cucumber, cheese, basil leaves and croutons. Toss well and serve immediately as the salad ingredients will soften the croutons over time. Alternatively, add croutons just before serving.


  1. If preferred, substitute bocconcini balls for a soft mozzarealla (burrata) or soft feta.
  2. These croutons will be delicious with soup.
Panzanella salad

Image: Hein van Tonder.
Courtesy of AMC Cookware.

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