Perfect to use full flavoured summer ripened tomatoes
Home made ice cream for a baking hot day, no machinery required
Celery, Swede & Chickpea Bake. Vegan

I’ve rewritten this post a bit, and taken some new pictures. Panzanella is gorgeous with very ripe, full flavoured summer tomatoes.

In 2013, I tried Panzanella for the first time. I was looking through one of Hugh Fearnley-Whittingstall’s books for inspiration for what to have for dinner and came across it. I have never fancied it before but this was totally scrummy.

I’d managed to get a huge carrier bag of smashing summer ripened tomatoes from the local greengrocer at just 20p a pound. And I used the very last half tomato from that huge bag of giant beefsteak ones and the end of a baguette that had gone hard, so this cost very little indeed. You could use the end crusts from a sliced loaf, a reduced speciality loaf, or any stale bread you have. However, I will list the ingredients and cost them as if purchased especially. If you have any tomatoes in the garden, or can beg some from a friend, this will be even cheaper.

Most recipes say that you need to let the bread soften in the tomato juices, but I don’t like that and eat mine while the croutons are still crunchy, it’s delicious!

Variations

if you have olive oil, use it in this, it will give a delicious flavour. I wanted to try it with cheap rape seed oil to see if it was ok, and it was more than ok. Additions if you have them available could include, green or black olives, capers, gherkins or crispy bacon, complete with the cooking juices

If you don’t have any fresh basil leaves, this will work without

The new pictures show a variation where I used just an ordinary sliced white loaf and cut it into chunky croutons. It worked very well, no need for posh sourdough or anything like that

summer tomatoes in a vegan panzanella

summer tomatoes in a vegan panzanella

Panzanella

Perfect to use full flavoured summer ripened tomatoes
0 from 0 votes
Prep Time: 10 mins
Cook Time: 10 mins
4 hrs
Total Time: 4 hrs 20 mins
Course: Dinner, Lunch
Cuisine: English
Keyword: budget meals, cheap family recipes, salad, vegan, vegetables, vegetarian
Dietary Requirements: Dairy Free, Nut Free, Vegan, Vegetarian
Servings: 2 people
Cost per portion 54p
Calories: 550kcal
Author: Thrifty Lesley
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Equipment needed

Ingredients

  • 400 g tomatoes extra flavoured summer ones, £2.16/kg, 86p
  • 250 g bread 55p a loaf, 17p
  • 40 ml oil £1.09/litre, 4p
  • basil leaves optional

Instructions

  • Cut the bread into chunky croutons
  • Toss the bread with the oil and some salt and pepper
  • Blast in the oven until browning and crispy
  • Meanwhile, chop the tomatoes roughly, toss with more salt and pepper, a little more oil and the torn basil leaves
  • Tip the croutons into the tomato mix, stir well and enjoy immediately while the croutons are still crunchy

Nutrition

Nutrition Facts
Panzanella
Amount Per Serving
Calories 550 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Sodium 659mg29%
Potassium 702mg20%
Carbohydrates 70g23%
Fiber 8g33%
Sugar 13g14%
Protein 15g30%
Vitamin A 1666IU33%
Vitamin C 27mg33%
Calcium 193mg19%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Home made ice cream for a baking hot day, no machinery required
Celery, Swede & Chickpea Bake. Vegan