Absolutely love Jamie Oliver’s take on the traditional Tuscan Salad Panzanella. Here’s the recipe from Channel 4 Jamie’s Money Saving Meals. It’s the way he prepares the dressing that makes this salad so different from the traditional recipe!
Serves 4
Ingredients
200 g quality stale bread
12 black olives, stone in
2 heaped teaspoons baby capers
1 kg ripe mixed tomatoes
1 small red onion
1 bunch of fresh basil (30g)
½ a clove of garlic
3 tablespoons red or white wine vinegar
5 tablespoons of extra virgin olive oil
2 higher-welfare quality sausages (at least 80% meat)
2 level teaspoons sweet smoked paprika
olive oil
1 heaped teaspoon fennel seeds
2 sprigs of fresh rosemary
300 g ripe cherry tomatoes
40 g Parmesan cheese
Method
Preheat the oven to 190ºC/375ºF/gas 5. Tear the bread into thumb-sized pieces, place in a roasting tray, and pop into the oven for around 15 minutes, or until crisp and golden. Meanwhile, destone the olives and place in a small bowl with the capers and a splash of boiling water.
Roughly chop the kilo of mixed tomatoes, peel the onion and slice as finely as you can, and pick the basil leaves (reserving the stalks and a handful of baby leaves). In a big bowl, toss the chopped tomatoes with the basil leaves and most of the onion, then put half the mixture into a blender with the basil stalks, peeled garlic, vinegar and extra virgin olive oil and blitz until smooth. Season to perfection, then pour the dressing back into the bowl, add the olives, capers and soaking water, and toss with the toasted bread – it will look like a lot of dressing, but don’t worry, the bread will soak it all up.
Squeeze the meat out of the sausages into a cold frying pan and add the paprika and fennel seeds. Place on a medium heat with a splash of olive oil and fry until golden, breaking up the meat with a wooden spoon. When lightly golden, pick in the rosemary leaves and fry for just another minute.
Taste the salad and season to perfection, if needed, then transfer to a nice serving platter and pour the contents of the frying pan over the top. Halve or quarter the cherry tomatoes and scatter over the salad with the reserved baby basil leaves and remaining finely sliced onion. Use a speed-peeler to shave over the Parmesan, and serve.
Buon Appetito!
If you enjoyed making this delicious panzanella salad, you've already had a taste of authentic Italian culture right in your own kitchen! There's something magical about Italian food—it's not just about the ingredients, but the passion, tradition, and joy that goes into every dish.
Imagine being able to order this very panzanella at a sun-drenched trattoria in Tuscany, chatting with the chef about the local tomatoes, or confidently asking for extra olio d'oliva at a Roman market stall. If you're planning a trip to Italy or simply dream of experiencing la dolce vita firsthand, my Italian for Holidays course will give you the language skills to make those moments happen. With practical lessons covering everything from ordering food and drink like a local to navigating markets and connecting with Italians Italian for Holidays Course - Learn Italian with Amedea, you'll transform from a tourist pointing at menus to a confident tourist who can truly savour every delicious moment of your Italian adventure.
Beyond the Kitchen: Order Like a Local in Italy
Love this authentic recipe? Learn to order it like a local in Italy! Discover Italian for Holidays - your pocket-sized audio course for confident food ordering and travel conversations, designed by an experienced Italian teacher.