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Panzanella

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Panzanella is a celebration of sun-ripened produce and simple Italian flavours. By using juicy heirloom tomatoes and crisp cucumbers, this vegan dish creates its own savoury dressing as the vegetables macerate in red wine vinegar and extra virgin olive oil. It is a fantastic way to use up a slightly firm baguette, as the bread soaks up the aromatic juices while maintaining a satisfying crunch from the grill.

Perfect as a light summer lunch or an elegant starter for a garden dinner party, this rustic salad is both healthy and filling. The combination of sweet tomatoes and sharp red onion provides a beautiful balance that pairs wonderfully with fresh basil. Serve these toasted slices immediately to enjoy the contrast between the warm, crisp bread and the cool, refreshing topping.

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Ingredients for Panzanella

  • 3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes

  • 1/2 medium cucumber, julienned and cut into 1/4-inch cubes

  • 1/4 cup thinly sliced red onion

  • 3 tablespoons fresh basil, torn into large pieces

  • 45ml red wine vinegar

  • 1 1/2 tablespoons olive oil

  • Sea salt

  • Coarsely ground black pepper

  • 1/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices

  • 8 basil leaves

How to make Panzanella

Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; grill each side until golden; top with 2 tablespoons tomato mixture. Garnish with basil leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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