Recipe: Panzanella Salad

Recipe: Panzanella Salad

Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 3 Jun '18

Serves: 4–6

Prep time: 15 min

Cooking time: 10 min


  • 2 yellow bell peppers
  • 1 ciabatta loaf (preferably slightly stale)
  • 1kg mixed fresh tomatoes
  • ¼ red onion
  • 1 bunch fresh basil, leaves torn
  • ½ cup extra-virgin olive oil
  • ¼ cup white wine vinegar
  • 1 ball fresh mozzarella


  1. Begin by cooking the bell peppers over a gas flame or BBQ to chargrill the outside until the skin turns black. Place the charred peppers into a bowl and cover with cling film for 10 min. Remove the cling film and begin to pull the skin from the peppers. Slice the peppers into strips and set aside.
  2. Cut the ciabatta into 1-in cubes and toss with a little olive oil. Season with salt and pepper and place into a preheated oven at 180ºC for 10 min, or until crisp and golden.
  3. Cut the tomatoes into slices, halves and then quarters and place into a large mixing bowl. Slice the red onion and add to the tomatoes along with the freshly torn basil leaves and cooled, sliced charred peppers. Add the cooled ciabatta croutons.
  4. In a separate bowl, mix the olive oil with the white wine vinegar and add a good pinch of salt and pepper to season. Pour the dressing over the rest of the ingredients and toss to combine.
  5. Serve the panzanella salad on a large platter and tear over chunks of milky mozzarella and additional fresh basil leaves.

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