Back to main site

Panzanella salad


Serve up this popular Italian panzanella salad with a smoked tomato balsamic dressing and crumbled goat’s cheese

Panzanella is a popular summer Tuscan salad and our take on it is always a winner on our cruises around Italy. Now you can bring the tastes of Italy to your dinner table.


Serves 4



  • 80g banana shallots
  • 2 red peppers
  • 2 yellow peppers
  • 200g mixed heirloom tomatoes (different colours)
  • 1/2 stale sourdough loaf (300g)
  • 1 garlic clove, minced
  • 80ml extra virgin olive oil
  • 20g caper berries
  • 200g mature goat’s cheese
  • 8g fresh basil
  • 20g black olives
  • 10ml white wine vinegar
  • 80ml smoked tomato balsamic vinegar


  1. Cut the shallots into rings and place in a bowl of cold water with a pinch of salt. Leave to soak for an hour.
  2. Blacken the peppers whole on a gas hob or using a kitchen blowtorch, then put in a bowl covered in cling film and leave for 20 minutes. Remove skins under running water, deseed then cut into strips.
  3. Cut the tomatoes into various shapes.
  4. Tear the stale bread into chunks and crisp in the oven. Once crisp, toss in the minced garlic and extra virgin olive oil.
  5. Drain the shallot rings and slice the caper berries in half.
  6. Crumble the goat’s cheese into chunks.
  7. Add all of the ingredients into a serving bowl. Roughly tear the basil leaves and sprinkle on top, along with the black olives and white wine vinegar.
  8. Thicken the tomato balsamic by reducing in a hot pan. Once cool, drizzle over the salad.