Panzanella salad is a popular Tuscan dish in which crispy bread is tossed with tomatoes and oil, soaking up the juices in the bowl, making a light, refreshing lunch. Perfect served either with a delicious steak or with a fried egg on the side. 

Serves: 4-6
Cooks in: 25 mins
Difficulty: Easy 


  • 500g Heritage tomatoes
  • 1 tsp salt
  • 250g Spelt and Honey Loaf
  • 5 tbsp rapeseed oil
  • 2 medium garlic cloves (optional)
  • 2 tsp Dijon mustard (optional)
  • Juice of ½ lemon
  • Freshly Ground Black Pepper
  • ½ a jar Belazu Sundried Tomatoes and its Marinade
  • A handful of micro leaves


  1. Cut the tomatoes into bitesize pieces and place in a colander over a bowl. Sprinkle with the salt, toss to coat and leave to drain for 15 minutes, reversing the tomato liquid.
  2. Cut the Spelt and Honey Loaf into 3cm cubes. Toss the bread cubes in 3 tbsp of the oil and toast in a hot frying pan until golden in colour. Remove from the pan and allow to cool.
  3. Remove the colander from the top of the bowl and place to one side. Add the garlic (crushed), mustard (if desired), lemon juice, sundried tomato marinade, and a little bit of black pepper to the tomato juice in the bowl along with the remaining oil. Whisk well. 
  4. Toss the Heritage tomatoes in the dressing along with the toasted Spelt and Honey Loaf and sundried tomatoes.
  5. Adjust the seasoning if desired and toss through the micro leaves. Serve immediately.