Tuscan Panzanella Salad

Serves 4 Prep Time 10 minutes   Cook Time 20 minutes   Rated:

I hate to do this to you as I lounge around in the sunshine of Europe, but I had to. The tomatoes here are so amazing. I am eating them on the daily as they are so sweet with firm skins and a beautiful burst of flavour as you bite them. This salad is part of The Weekend Table party chapter as it really does suit most people. (This is my average pic not Sam's by the way! Her pic in the book is a lot prettier!)

We are cooking a lot here in Luxembourg, trying to help out and not eat so many pastries as the holiday ramps up, we are off to expensive London and my niece's wedding late in May. Very exciting times ahead and hopefully including a trip to the Borough Markets, my favourite spot in London other than a good show in the West End.

You will love this one. I promise. It is so easy and a big thank you to my friend Kerry for the initial idea.

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Preheat oven to 170°C. Line an oven tray with baking paper.


To make croutons, cut bread into small cubes and place on tray. Drizzle with EVOO. Bake for 15-20 minutes.


Place tomatoes, onion, avocado, basil and bocconcini into a serving bowl, and toss to combine. Top with croutons and dollops of pesto to taste and additional EVOO if needed. This salad tastes a lot better if left for an hour or so prior to eating as all the flavours then have a chance to meld together.

Served with

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