Sourdough panzanella

Sourdough panzanella

Total: 1 hr 10 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / person: 343 kcal
, Fat: 18 g
, Carbohydrate: 35 g
, Protein: 8 g

Panzanella is a traditional Italian summer dish that is great for using up old bread. I like to use simple, good-quality ingredients for maximum flavour. Sourdough bread gives the dish added spiciness and depth.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Panzanella mixture

350 g tomatoes, cut into cubes
2 garlic cloves, finely chopped
3 sprigs basil leaves, torn into pieces
1 sprig oregano, torn into pieces
2 tbsp olive oil
¼ tsp juice


250 g sourdough bread day old, cut into cubes


250 g cucumbers, cut into cubes
1 stick celery, sliced
1 red onion, finely chopped
4 dried tomatoes in oil, drained, cut into strips
1 tbsp red wine vinegar
4 tbsp olive oil
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How it's done

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Panzanella mixture

Mix the tomatoes, garlic, herbs, oil and salt in a bowl, cover and leave to absorb for approx. 10 mins. Pour off the resulting juice and set aside. Return the panzanella mixture to the bowl.


Mix the bread with the reserved juice from the panzanella mixture, spread on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on the tray.


Add the cucumber, celery, onion, dried tomatoes, vinegar and oil to the bowl containing the panzanella mixture. Add the bread, mix well. Cover and allow the panzanella to infuse in the fridge for approx. 30 mins. prior to serving.

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