This deliciously rustic Glasshouse Panzanella salad is an al fresco hero, perfect as a standalone main course for a long, lazy lunch in the sunshine, or as an impressive side dish for barbecues. It's great with chargrilled meats, including lamb and chicken, full of colour and flavour, and will delight vegetarians and meat-eaters alike.
Created us by our Head Chef, Dave Parsons, this Tuscan classic is made with juicy heritage tomatoes from the polytunnel, homemade focaccia, crunchy cucumber and peppers and fresh leaves from the Kitchen Garden. Dave finishes it with whipped feta – we've used crumbled in this recipe, for ease – torn basil leaves and a zingy tomato and sherry dressing. Make your own bread, as Dave does, or use focaccia from your local bakery – we love Peter Cooks Bread in Bromyard.
Prepare all the elements ahead of time, then assemble at the last minute. It's deceptively quick and simple to make, yet packs a punch on the table with big, bold flavours and textures, and is at its very best when tomatoes are at their sunny, seasonal peak.
From the Italian pane, meaning bread, and zanella, a deep bowl, panzanella translates as 'bread in a swamp' – make sure you use enough dressing for the bread to soak up all the delicious flavours.
Serves: 4 as a main, more as a side dish
Preparation time: 15 minutes, more if making the focaccia
Ingredients:
300g heritage tomatoes – red, yellow and green – roughly chopped
100g cucumber, deseeded and roughly chopped
100g mixed peppers, deseeded and diced
Small bunch spring onions, sliced
200g mixed salad leaves – choose robust leaves that will take dressing
250g focaccia, roughly torn
Bunch fresh basil, torn
200g feta cheese
Salt and freshly-ground pepper, to taste
For the dressing:
200ml rapeseed oil
200ml sherry vinegar
1/2 tsp dried oregano
1/2 tsp garlic, grated
400g tin chopped plum tomatoes
Salt and freshly-ground pepper, to taste
Method:
1. Make the dressing. Combine all the ingredients in a food processor and whizz until smooth. Season to taste. Set aside for the flavours to combine.
2. Roughly chop the tomatoes and place in a large bowl. Tear up the focaccia and add to the bowl, then drizzle over enough dressing to coat it all so the bread soaks up the liquid.
3. Add the peppers, cucumber, spring onions and salad leaves, and toss together.
4. Tear over fresh basil leaves, crumble over the feta and dress again, to taste. Season and serve.
Dining at the Glasshouse
The Glasshouse is our multi award-winning farm-to-fork cafe. Menus change with the seasons, and are inspired by the day's harvest from our Kitchen Garden and polytunnel. Beef, wild venison and other game comes from the home farm, fruit from the orchards, and the hedgerows and woods yield culinary treasures year-round, from wild garlic to sloes, damsons and elderflower.
Discover English wines from two local vineyards, locally-roasted coffee and homemade cakes and daily specials, plus tempting puddings, a proper children's menu and gluten-free, vegetarian and vegan options.
The Glasshouse is open for brunch, lunch and afternoon tea, Monday to Saturday. Booking is advisable.
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