Panzanella, Tuscan bread salad

Instead of the original way of using stale bread, it is much tastier to toast ciabatta in the Airfryer.

Panzanella, Tuscan bread salad

Course: Main, Vegetarian, Lunch, Meals, DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time




  • 150 grams of yellow cherry tomatoes

  • 150 grams of red cherry tomatoes

  • 250 grams of ciabatta

  • 0.5 tablespoons of olive oil

  • 1 tablespoon of caper

  • 1 red onion

  • 15 grams of basil, fresh

  • 3 tablespoons of olive oil

  • 1 tablespoon of balsamic vinegar

  • 1 teaspoon of Dijon mustard

  • 1 tablespoon of balsamic vinegar

  • 1 teaspoon of Dijon mustard

  • 1 pinch of black pepper, freshly ground

  • 1 pinch of sea salt


  • Halve the cherry tomatoes and leave them to drain, capture the tomato juice with a bowl.cherry tomatoes in a bowl
  • Tear the ciabatta into 3cm pieces with your hands and drizzle with olive oil.Ciabatta into 3cm piece
  • Place the ciabatta pieces into the basket of the Airfryer and roast at the indicated 180°C 5 minute until the pieces are golden and crunchy.Ciabatta into Air fryer Basked
  • Drain the capers.
    Peel and finely slice the red onion. Coarsely chop the basil leafs.
  • To make a dressing, mix olive oil, balsamic vinegar, and mustard with the tomato juice.
  • Mix the roasted bread with the tomatoes, the dressing, the capers, red onion slices and basil. Serve, seasoned with freshly ground black pepper and sea salt.

Nutrition Facts

2 servings per container

Serving Size476g

  • Amount Per ServingCalories476
  • % Daily Value *
  • Total Fat 16g 25%
    • Saturated Fat 3g 15%
    • Trans Fat 13g
  • Sodium 819mg 35%
  • Total Carbohydrate 69g 23%
    • Dietary Fiber 7g 29%
    • Sugars 10g
  • Protein 13g 26%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Leave a Comment