Panzanella salad with Roast Vegetables

There are various ways of serving this dish. It is a beautiful salad to look at, and our favourite way is to serve it in a large glass bowl so you are able to see all the layers – it is great for parties. If you want to make it more of a meal, then you can put a layer of couscous at the bottom before layering in the salad; otherwise you can make sculpted
salads on individual plates, up to you… To make this dish vegan, don’t add the mozzarella; it’s not essential, but it does provide a different colour when layering the salad. For a gluten-free option, use gluten-free bread.

Recipe authors: jane & Ramin Mostowfi with Kalil Resende
Food For Friends
Photography by Adrian peacock

Reproduced courtesy of Infinite Ideas Ltd.

Publisher's Copyrighted Material
Category:  Starters & Salads Vegetarian  - 


For 8 people


  • 5 yellow peppers
  • 5 red peppers
  • little olive oil (for roasting peppers)
  • 3 large red onions, each cut into eight
  • 500 g stale Italian bread, cut into chunky cubes
  • 4 large beef tomatoes
  • 2 large white onions, roughly chopped
  • 1 medium bunch of chives, chopped
  • 1 medium bunch of basil, chopped (but leave some whole)
  • 170 ml extra virgin olive oil
  • 300 ml sunflower oil
  • 2 cloves of garlic
  • 50 ml balsamic vinegar
  • and pepper
  • 500 g buffalo mozzarella
  • 450 g cherry tomatoes, skinned if possible
  • handful of pitted black olives
  • 1 bag of mixed baby salad leaves
  • 40 g caper berries
  • 1 bunch of basil leaves, stalks removed

Panzanella salad with Roast Vegetables Directions

  2. Preheat the oven to 200°C/gas mark 6. Slice the stalk ends from the peppers and then scoop out the white parts in the middle and the seeds. Rub them with olive oil and place on an oven tray. Place in the oven for 20 minutes to roast. Put the red onion segments in another roasting tray, drizzle them with olive oil and salt, and roast them for 10–15 minutes or until coloured and soft. Put the chunks of bread on a baking tray, drizzle them with olive oil too and roast them in the oven for 10 minutes.

  3. Chop the beef tomatoes into cubes and place in a large bowl. Add the chopped white onion and herbs, the two oils, the garlic and the vinegar. Using a hand blender, create a smooth sauce (they can also be pulsed in a food processor). Season with salt and pepper, and stir this sauce over the bread when it comes out of the oven.

  4. When the peppers have cooled down, peel the skin off and cut them into quarters. If you are using mozzarella, cut it into cubes. Assemble the salad. Take a large tall bowl or individual ones and layer the peppers, mozzarella, bread, cherry tomatoes, roasted red onions, black olives and whole basil leaves. Then scatter the salad leaves and a few caper berries on top, and serve immediately to stop the leaves

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