Garlic Bread Panzanella Salad

Super simple
Super simple
Super simple
Super simple
0:30 m

Welcome to the ultimate spring salad - our garlic bread panzanella. We've taken this Tuscan staple and given it a BOSH! makeover, using garlic bread instead of sourdough to whack it up a notch - as who doesn't love garlic bread? Made in one-pot for ease, it’s packed full of different textures and tastes, combining the crunch of toasted garlic bread with the juiciness of mixed tomatoes and the richness of butter beans. Check out the recipe below!

Start cooking ➞




For the Traybake

<item-todo-done>1 red pepper<item-todo-done><item-todo-done>250g mixed cherry tomatoes<item-todo-done><item-todo-done>1 400g tin of butter beans<item-todo-done><item-todo-done>60g pitted Kalamata olives<item-todo-done><item-todo-done>1 loaf stale bread - we recommend plant-based garlic bread<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the Dressing

<item-todo-done>3 tbsp red wine vinegar<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

To Serve

<item-todo-done>1 shallot<item-todo-done><item-todo-done>10g basil<item-todo-done><item-todo-done>30g rocket<item-todo-done><item-todo-done> good quality plant-based burrata<item-todo-done><item-todo-done> Drizzle of good quality olive oil<item-todo-done><item-todo-done> pepper to taste<item-todo-done>

Before you start

Large roasting tray | Preheated oven to 200°C, fan setting |  Small bowl

Build the traybake

  • Cut the red pepper in half, de-seed, and chop into strips
  • Drain and rinse the butter beans
  • Cut the medium tomatoes into wedges
  • Add the red pepper strips, drained butter beans, mixed baby tomatoes, tomato wedges and kalamata olives to the large roasting tray
  • Drizzle over 3 tbsp olive oil and season with a generous pinch of salt and pepper
  • Put the tray in the oven for an initial 20 minutes

Meanwhile, make the dressing

  • Add the red wine vinegar to the small bowl with 3 tbsp olive oil, the garlic purée and a generous pinch of salt and pepper

Prepare the salad ingredients

  • Peel and slice the shallot finely
  • Pick the smaller leaves from the basil and chop the remaining finely
  • If using, drain the plant-based burrata
  • Tear the plant-based garlic bread baguette into rough bite-sized pieces

Back to the traybake

  • After 20 minutes, remove the tray from the oven and give everything a good shake
  • Add the torn garlic bread over the top and return the tray to the oven for 10-12 minutes until lightly golden and crisp


  • Once done, remove the tray from the oven and add the sliced shallot, rocket and dressing to the roasting tray
  • Gently mix everything together
  • If using, top with the plant-based burrata
  • Sprinkle with the small basil leaves and chopped basil
  • Drizzle with some olive oil and season with a crack of black pepper
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