Panzanella

Try this panzanella, then try our BBQ peach panzanella, avocado panzanella, charred nectarine & prosciuto panzanella and halloumi panzanella salad. Next, try creamy Tuscan chicken and our epic summer salad.

Esther's tips for the perfect panzanella:

• It's best to use slightly stale, rustic bread for panzanella. It soaks up the dressing and tomato juices without becoming too soft, giving the salad its signature texture.
• If you want to make the salad a little more substantial, add some torn mozzarella, creamy burrata or a handful of cannellini beans. They turn the salad into an easy lunch or light supper without losing its fresh, summery feel.
• I always use the ripest tomatoes I can find, as they're the star of the dish. A mix of different varieties and colours adds plenty of sweetness, texture and visual appeal.
• Panzanella makes the perfect side for grilled chicken, barbecued fish or simple roasted vegetables. Just before serving, I'll finish it with plenty of fresh basil and an extra drizzle of good-quality extra-virgin olive oil for the best flavour.