George’s Ultimate Panzanella Salad – Serves 2 

Ingredients

For the salad:

• 200g crusty sourdough bread (1–2 days old), torn or cut into 2.5cm chunks
• 3 tbsp extra virgin olive oil (for toasting the bread)
• 300g mixed heirloom cherry tomatoes, halved
• 1 large ripe vine tomato, chopped (reserve any juices)
• 1/2 cucumber (preferably English), peeled and thinly sliced
• 1/2 small red onion, very thinly sliced
• 1 roasted red pepper from a jar, sliced
• 75g Kalamata olives, pitted and halved
• A small handful of fresh basil leaves, torn
• 1 tbsp fresh mint, finely chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste

Optional upgrades:

1 ball burrata or fresh mozzarella, torn

A few anchovy fillets (optional for umami salty flavour)

For the dressing:

• 1 small garlic clove, finely grated or mashed
• 2 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp sherry vinegar (or use 2 tbsp total of red wine vinegar)
• 1/2 tsp runny honey or maple syrup
• 1/2 tsp fine sea salt
• Freshly ground black pepper
• 60ml high-quality extra virgin olive oil
• 1 tbsp reserved juice from the chopped tomato

 

Method

Toast the bread:

Preheat the oven to 190°C (fan 170°C) / Gas Mark 5.

Toss the bread with the olive oil and a pinch of sea salt.

Spread out on a baking tray and bake for 10–15 minutes until golden and crisp. Let it cool.

Prepare the dressing:

In a small bowl or jar, whisk together the garlic, mustard, both vinegars, honey, salt, and tomato juice.

Slowly drizzle in the olive oil while whisking until the dressing is emulsified and silky.

Assemble the salad:

In a large mixing bowl, combine the tomatoes, cucumber, onion, olives, and roasted pepper.

Add the toasted bread and pour over the dressing.

Gently toss everything together until well coated.

Leave to sit at room temperature for 15–30 minutes so the bread soaks up all the lovely juices.

Finish and serve:

Just before serving, fold through the basil and mint.

Scatter over the optional burrata, anchovies, or pine nuts if using.

Finish with a drizzle of good-quality olive oil and a crack of black pepper.