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Celebrate Late Season Tomatoes with a Delicious Panzanella Salad

To celebrate the end of tomato season our pastry chef, Jenny has a delicious recipe for Panzanella to share, featuring some of our tasty house-made goods!

For those unfamiliar with Panzanella it's a beautiful, rustic Italian salad of juicy tomatoes and crunchy bread.

To balance the robust flavours in this salad we recommend using our Classic or Millers Sourdough.

M+B Panzanella Salad

Serves 4


  • 400g tired M+B sourdough

  • Long Gully Grove Extra Virgin Olive Oil

  • 1 clove garlic

  • 500g mixed tomatoes

  • 1 lebanese cucumber

  • 75g M+B Pickled Green Tomatoes

  • 75g toasted almonds

  • 1 golden shallot

  • 100g Kalamata olives

  • 1/2 bunch washed basil

  • 3 TBS M+B Red Wine Vinegar + Dijon Dressing

  • S+P


  1. Pre-heat the oven to 180C

  2. Cut 400g tired sourdough into slices and brush both sides with olive oil. Bake at 180 for 15 minutes or till golden and crispy.

  3. As soon as it comes out of the oven, rub both sides with a clove of garlic. Once cool enough to handle, tear into bite sized pieces.

  4. Roughly chop 500g mixed tomatoes, one Lebanese cucumber, 75g pickled green tomatoes and 75g toasted almonds.

  5. Thinly slice 1 golden shallot.

  6. Remove stones from 100g Kalamata olives and tear in half.

  7. Tear the leaves of ½ a bunch of washed basil.

  8. Combine everything including croutons in a bowl & dress with 3 TBS red wine vinegar & dijon dressing and season to taste with salt and pepper.

  9. Toss everything together and leave for 1 hour at room temperature for the bread to absorb all the flavours before serving.

Available in store:

  • Miller and Baker Sourdough

  • Miller and Baker Pickled Green Tomatoes

  • Miller and Baker Red Wine Vinegar & Dijon Dressing

  • Long Gully Grove Extra Virgin Olive Oil

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