Heritage Tomato Panzanella

We absolutely love this Heritage Tomato Panzanella, a vibrant and refreshing dish that celebrates the very best of summer’s bounty. Shared with us by Delifrance, it’s a perfect balance of juicy heritage tomatoes, fragrant fresh herbs, and tangy capers, all brought together with the satisfying crunch of golden, olive oil–drizzled baguette croutons. Light, bright, and bursting with flavour, this salad is ideal as a side dish or a centerpiece on a casual lunch table. Simple to make yet impressive to serve, it’s the kind of recipe that turns everyday ingredients into something truly special.
Cooking Time
25
Portions
4

Ingredients

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  •   Delifrance half white baguette S5617
  • g Heritage tomatoes (regular tomatoes can be used as a substitution)
  •   red onion (finely diced)
  • g Dill (picked leaves)
  • g Basil (picked leaves)
  • g Mint (picked leaves)
  • g Capers
  •   Olive oil for dressing & drizzling
  •   Maldon sea salt flakes to season
  •   Cracked black pepper to season
  •   Zest of half a lemon
  •   Juice of half a lemon

  • 1

    Step 1

    Preheat oven to 150°C fan.
  • 2

    Step 2

    Tear up the baguette into large chunky pieces, place on a lined baking tray
  • 3

    Step 3

    Drizzle the olive oil over the croutons until generously covered, sprinkle with salt flakes and cracked black pepper
  • 4

    Step 4

    Bake in the oven until crispy & slightly coloured – leave to cool at room temperature
  • 5

    Step 5

    Prepare the tomatoes by chopping them into wedges or chunky dice as desired
  • 6

    Step 6

    In a bowl add the tomatoes, diced onion, dill, basil, mint, capers, lemon juice, lemon zest & olive oil
  • 7

    Step 7

    Just before serving, fold the croutons through the tomatoes and place into a serving bowl

Ingredients

  • 1 Delifrance half white baguette S5617
  • 400 g Heritage tomatoes (regular tomatoes can be used as a substitution)
  • 0.5 red onion (finely diced)
  • 10 g Dill (picked leaves)
  • 10 g Basil (picked leaves)
  • 10 g Mint (picked leaves)
  • 25 g Capers
  • Olive oil for dressing & drizzling
  • Maldon sea salt flakes to season
  • Cracked black pepper to season
  • Zest of half a lemon
  • Juice of half a lemon