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Season: All Year Round Spring Summer 

A Light Lunch ~ Panzanella (Tuscan tomato & bread salad)

Serves two.


  • 200g stale ciabatta loaf (Hoxton Bakery £3 per loaf, 85p for the dish)
  • 600g ripe mixed tomatoes, roughly chopped (Isle of Wight Tomatoes 600g £6.50)
  • sea salt
  • freshly ground black pepper
  • 1 handful small capers , drained (15p est.)
  • 1 small onion, peeled and very finely diced (30p for medium onion, half 15p used)
  • 1 red pepper, sliced in batons (65p for whole pepper, all used)
  • Shavings of Lyburn Cheese Old Winchester (50p used)
  • red wine vinegar
  • extra virgin olive oil
  • a bunch of fresh basil (85p)

*available from Hampshire Farmers’ Markets


  1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
  2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, pepper, ciabatta.
  3. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
  4. Tear in the basil leaves, stir together and serve.

Plate up & enjoy!

Photo & recipe credit: Stuart Webster Photography.

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