J’s Panzanella Salad

If you’re in the mood for a fresh and classic delight, our Farmer's Panzanella is just the ticket. Delicious and vibrant, this salad is bursting with flavours that'll make you feel like you’re dining al fresco in the Mediterranean.

Serves 2

Forkin’ Easy


Ingredients for Panzanella Salad

Roasted Pepper: About 1/4 of a medium pepper, roasted and chopped
Kalamata Olives: About 5-6 olives, pitted and halved
Spring Onion: About 1/2 small spring onion, sliced
Cavolo Nero: About 1 small leaf, chopped
Cucumber: About 1/4 small cucumber, sliced
Heritage Tomatoes: 3-4 small tomatoes, chopped
Sourdough Croutons: Recipe below
Parsley: A small pinch, chopped
Basil: About 2 leaves, torn
Salt: To taste

Ingredients for Panzanella Dressing

Sherry Wine Vinegar: 2 tablespoons
Extra Virgin Olive Oil: 5 tablespoons
Cherry Tomatoes or Baby Plum Tomatoes: 5-7
Salt and Pepper: To taste
Garlic: 1/2 clove, minced

Ingredients for Sourdough Croutons

Sourdough Bread: 2 slices, cut into cubes
Extra Virgin Olive Oil: 1 tablespoon
Salt: To taste


  1. Prepare the Sourdough Croutons:
    • Preheat your oven to 190°C (375°F).
    • Cut the sourdough bread into cubes.
    • In a mixing bowl, toss the bread cubes with the olive oil and a pinch of salt until evenly coated.
    • Spread the bread cubes on a baking sheet in a single layer.
    • Bake for about 10-15 minutes, or until golden and crispy, turning once halfway through. Let cool.
  2. Prepare the Dressing:
    • Cut the cherry tomatoes or baby plum tomatoes in half.
    • Mince the garlic half clove finely.
    • In a small bowl, combine the sherry wine vinegar and extra virgin olive oil.
    • Add the halved tomatoes and minced garlic.
    • Season with salt and pepper to taste.
    • Use a fork or a small whisk to blend the ingredients well. Optionally, you can use a blender to emulsify the dressing for a smoother consistency.
  3. Prepare the Salad:
    • Roast the pepper if not already done, then chop it into bite-sized pieces.
    • Pit and halve the Kalamata olives.
    • Slice the spring onion.
    • Chop the Cavolo Nero.
    • Slice the cucumber.
    • Chop the heritage tomatoes.
    • Tear the basil leaves and chop the parsley.
  4. Assemble the Salad:
    • In a large salad bowl, combine the roasted pepper, Kalamata olives, spring onion, Cavolo Nero, cucumber, and heritage tomatoes.
    • Add the sourdough croutons and gently mix to combine.
    • Drizzle the Panzanella dressing over the mixed ingredients.
    • Add the parsley and basil.
    • Season with salt to taste.
  5. Serve:
    • Move the mixed salad onto a serving plate.