Tuscan Panzanella Salad

Difficulty: Simple


  • 800g of Tomatoes (we used a mix of Concerto® Grape Tomatoes, Cameo® Cherry Tomatoes and Symphony® Tomato Ensemble)
  • Fresco® Mini Cucumbers
  • 2 Tbsp balsamic vinegar
  • 4 cloves garlic, finely chopped
  • 2 shallots finely chopped pepper to taste
  • 1/3 cup (80ml) olive oil
  • Crumbled Feta (optional)
  • ½ cup of Basil
  • Day-old crusty bread (we opted for Sourdough)
  • Olives (optional)
  • Salt &Pepper to taste

This is a FLAVOUR explosion and an absolute must-try salad recipe.



  1. Cut your tomatoes in half, and add to a colander.
  2. Add salt and olive oil to the tomatoes and leave to sit for 15 minutes.
  3. Tear chunks of day-old bread into a frying pan with olive oil until they get crispy.
  4. Thinly slice your Fresco mini Cucumbers using a vegetable peeler.
  5. Then mix your tomatoes, balsamic vinegar, shallots, garlic and olive oil together in a bowl. Add the slices of cucumber and mix everything together. You can use your hands or a wooden spoon to do this.
  6. Add some basil, and olives (optional), and top off with your bread croutons and some crumbled feta!