Watercress panzanella salad
Make our healthy watercress panzanella salad and serve it outside for a summery evening dish! It also makes a great lunch, starter or BBQ side dish too.
Recipe and image courtesy of The Watercress Company
Watercress panzanella salad
Delicious and only ten minutes to cook, this gorgeous salad is the perfect summer dish.
Prep: 20 mins
Cook: 10 mins
Serves: 4-6
Published: June 11, 2025 at 9:17 am
Ingredients
- 1 loaf ciabatta bread cubed
- olive oil drizzle
- salt and pepper to taste
- 500g/17.6oz mixed tomatoes halved
- 1 small red onion finely sliced
- bunch of fresh basil (torn)
- 50g/1.7oz watercress (big stalks removed)
- 1 tub mozzarella pearls
- 2 tbsp red wine vinegar
- 2 garlic cloves (minced)
- 1 tsp Dijon mustard
- 4 tbsp olive oil
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4.
Toss the ciabatta cubes in a little olive oil, salt and pepper and toast them in the oven for around 10 minutes, until golden and crisp.
Step 2
Place a colander over a mixing bowl and put the tomatoes and a generous pinch of salt into the colander.
Sit for 10 minutes while the salt extracts the tomato juice into the bowl below.
Step 3
Remove the mixing bowl from under the colander and make the vinaigrette by adding the red wine vinegar, minced garlic, Dijon mustard and 4 tbsp olive oil to the tomato juice. Whisk to combine.
Step 4
In a large bowl, toss the toasted ciabatta cubes, tomatoes, red onion and watercress with a little salt and pepper and arrange on a large serving platter.
Add the basil leaves and mozzarella pearls, then drizzle with the vinaigrette and serve.
