Panzanella Salad

Panzanella Salad
  • 4 servings
  • 15 mins to prepare
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  • 1/2 Lazonby focaccia bread, torn into bite sized chunks
  • 1 tbsp olive oil
  • 50g asparagus
  • 50g frozen peas
  • 250g Booths speciality tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 100g roasted peppers, sliced
  • 2 tbsp capers
  • For the vinaigrette
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • To garnish
  • Basil leaves



  1. Pre-heat the oven to 180°C (fan) / 200°C / 400°F / gas mark 6.
  2. Place the torn focaccia bread into a bowl, add 1 tablespoon of olive oil and toss to coat. Place on a baking tray and cook for 10 minutes. Remove and set to one side.
  3. Bring a pan of salted water to the boil. Add the asparagus and frozen peas, cook for one minute. Drain and plunge into a bowl of cold water. Drain and slice the asparagus in half.
  4. For the vinaigrette, whisk together the balsamic vinegar and olive oil.
  5. Add the tomatoes, all of the vegetables and capers to a bowl and toss lightly coating in the vinaigrette.
  6. Arrange on a plate, top with the focaccia croutons and garnish with basil leaves.