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Maggie Beer

Panzanella 31 approved


Panzanella 31 approved

Suggestion: Preparation Time - 15 minutes.

Step 1: Chop the tomatoes into approximately 1cm pieces and place into a large mixing bowl with the cucumber, red onion and basil.

Step 2: Remove the crusts from the bread and cut into small pieces. Put the bread into a bowl and sprinkle with Verjuice. The bread should be moist but not soggy. Add the bread to the tomato mixture.

Step 3: In a separate bowl, mix the Extra Virgin Olive Oil & Vino Cotto together, then pour over salad and mix to combine.

Step 4: Finally drizzle the Red Wine Vinegar over the salad and season to taste with sea salt and freshly cracked black pepper and serve.


  1. [unknown amount] 1kg tomato preferably mixed varieties
  2. 1 1/2 cup cucumbers peeled & chopped
  3. 150g red onion finely chopped
  4. 1 cup basil leaves torn
  5. 1 1/2 cup sourdough bread preferably day old
  6. 45ml 3 tbspn Verjuice
  7. 15ml 1 tbspn Vino Cotto
  8. 1/2 tspn sea salt to taste
  9. 1/2 tspn pepper to taste
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