Recipe Panzanella with Pickled Lemon and Rosemary

Discussion in 'Vegetables, Salads and Mushrooms' started by morning glory, Jul 13, 2018.

  1. morning glory

    morning glory Obsessive cook Staff Member

    No specific quantities here. Its a matter of taste and you can use more or less bread in relation to tomatoes. I used about a third in volume of bread to tomatoes. My twist on this Tuscan classic is to bake the cubes of bread with rosemary and add chopped pickled lemon for piquancy.


    Heritage tomatoes
    Stale white bread
    Fresh rosemary (a few sprigs)
    Olive oil
    Wine vinegar
    Pickled lemon


    1. Heat the oven to 160 C.
    2. Tear or cube the stale bread into fairly small pieces.
    3. Strip the rosemary ’needles’ from the stem and chop very finely.
    4. Place the bread on a baking tray, drizzle with olive oil and sprinkle the rosemary over the top. Turn the bread pieces to coat them in the oil.
    5. Bake for 20 mins until slightly crisp.
    6. Chop the pickled lemon into small pieces (I used half a lemon as they were very large).
    7. Slice the tomatoes into halves or quarters, depending on size.
    8. Place tomatoes, bread and pickled lemon in a salad bowl.
    9. Drizzle generously with olive oil and a few splashes of wine vinegar.
    10. Mix everything together and leave to stand for 15 mins at room temperature to allow the oil and vinegar to slightly soften the bread.
    11. Tuck fresh basil leaves in and around the salad before serving
    12. Sprinkle with salt if needed (the lemon is quite salty).
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    Wandering Bob likes this.

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