Panzanella Salad

Adam D’Sylva

This recipe is brought to you with the help of our friends at JC’s Quality Foods


  • 1 ball of buffalo mozzarella
  • ¼ cup pine nuts
  • ¼ bunch of spring onions thinly sliced
  • 10 heirloom tomatoes
  • 200g ciabatta bread
  • 4 tbsp red wine vinegar
  • 6 tbsp extra virgin olive oil
  • Small bunch of fresh basil
  • 10 large green olives
  • toast ciabatta bread until golden


  1. Cut the tomatoes in half and place in a bowl. Salt and leave while you prepare the other ingredients.
  2. Toast ciabatta bread until golden.
  3. Tear the bread into chunks about the same size as the tomatoes, mix with tomatoes and and dress with vinegar and olive oil.
  4. Roughly tear the basil leaves and add olives. Place mozzarella on top. Drizzle with more oil.
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