Simple Panzanella Salad

Panzanella salad is a popular Tuscan dish.The bread is tossed with the tomatoes and oil, it soaks any remaining juices in the bowl, whilst remaining crispy. Perfect served either with a delicious steak. This dish is equally great for brunch or breakfast with a fried egg on the side.

lunch time treat • luxury food • freshly grown produce • perfect for a light lunch • vibrant & tasty


Serves: 4 - 6
  • 500g Heritage tomatoes
  • 1 tsp salt
  • 250g sliced Spelt and Honey Loaf, cut into 3cm cubes
  • 5 tbsp rapeseed oil
  • 2 medium garlic cloves, peeled and crushed
  • 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


Cooks in: 25 minutes • Difficulty: Easy
  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. 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, 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 to combine.
  4. Toss the Heritage tomatoes in the dressing along with the toasted Spelt and Honey Loaf and sundried tomatoes.
  5. Adjust the seasoning, toss through the micro leaves, and serve immediately.