Mary Berry Panzanella Salad – Fresh, Rustic, and Perfect for Warm Days

I’ve always loved recipes that feel a little bit thrifty—and panzanella is exactly that. The first time I made this, I used bread that was too fresh, and instead of soaking up the dressing beautifully, it just turned claggy and dull. Lesson learned.
Once I switched to properly stale bread and let the salad rest before serving, everything changed. The tomatoes released their juices, the bread softened without collapsing, and suddenly the whole bowl tasted far greater than the sum of its parts. It’s now my go-to salad when tomatoes are at their best and I want something light but satisfying.

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Why I Love This Recipe

This salad succeeds because it’s built on patience, not precision.

• Stale bread absorbs flavour instead of turning soggy.
• Ripe tomatoes create half the dressing on their own.
• Resting time allows everything to meld together properly.

I didn’t expect a no-cook salad to need timing—but here, it’s everything.

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The Ingredients

• Stale Crusty Bread (200g) – Ciabatta or sourdough works best. Soft bread collapses—I’ve tested it.
• Ripe Tomatoes (500g) – The riper they are, the better the salad. Their juice becomes part of the dressing.
• Cucumber – Adds crunch and freshness.
• Red Onion – A little bite to balance the sweetness of the tomatoes.
• Fresh Basil – Non-negotiable for me. Add it at the end so it stays fragrant.
• Extra Virgin Olive Oil – Use the good stuff here; you’ll taste it.
• Red Wine Vinegar – Brightens and sharpens the whole bowl.
• Garlic – Just one clove is enough. Too much overwhelms the salad.

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Make It Your Own

• Add capers or olives: I’ve tried both—great for a salty hit.
• Make it more filling: Chickpeas work well and don’t overpower.
• Cheese option: Torn mozzarella or burrata is lovely, but add just before serving.
  (I wouldn’t freeze this—bread salads don’t recover.)

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Mistakes to Avoid

What Went Wrong	Why It Happens	How to Fix It
Soggy salad	Bread too fresh	Use stale or lightly toasted bread
Flat flavour	Underripe tomatoes	Use ripe, juicy tomatoes only
Harsh onion	Added raw	Slice thinly or soak briefly in water

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How to Make Mary Berry’s Panzanella Salad

1. Prepare the bread
   Tear stale bread into rustic chunks and place in a large bowl. If very hard, sprinkle lightly with water.
2. Add the vegetables
   Chop tomatoes, cucumber, and red onion. Add to the bowl with the bread.
3. Mix the dressing
   Whisk olive oil, red wine vinegar, garlic, salt, and pepper until combined.
4. Toss gently
   Pour dressing over the salad and toss so the bread is coated and begins absorbing the juices.
5. Let it rest
   Leave at room temperature for 15–20 minutes—this is crucial.
6. Finish and serve
   Add torn basil just before serving. Taste and adjust seasoning. Serve at room temperature.

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Tips From My Kitchen

• I always taste the tomatoes before seasoning—sweetness varies wildly.
• Don’t rush the resting time; it transforms the salad.
• If it looks dry, add a drizzle more oil—not more vinegar.

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Storage + Serving

• Best eaten the same day, but keeps up to 24 hours refrigerated.
• Bring back to room temperature before serving.
• Serve with grilled chicken, fish, or simply on its own with a glass of white wine.

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FAQs

Can I make Mary Berry panzanella salad ahead of time?
Yes. Make it up to 1–2 hours ahead, but add dressing no more than 30 minutes before serving.

What bread is best for panzanella salad?
Stale, crusty bread like ciabatta, sourdough, or country loaf works best.

Can I use fresh bread for panzanella?
Yes, but toast it lightly first to dry it out.

Is panzanella served cold or warm?
Panzanella is best served at room temperature.

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Other Recipes You May Like

• Mary Berry Chicken Caesar Salad Recipe
• Mary Berry Cucumber Salad Recipe
• Mary Berry Tuna Niçoise Salad

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