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Warm Panzanella Salad

Warm Panzanella Salad

serving size icon
15 mins + 5 mins
serving size icon
Serves 4
Low Sugar Low Sugar


  • 1/3 cup olive oil
  • 4 slices bacon
  • 1/2 loaf ciabatta or sourdough, torn into chunks
  • 4 Roma tomatoes, cut into thin wedges
  • 2 Lebanese cucumbers, chopped
  • 1 red onion, thinly sliced
  • 1 cup basil leaves
  • 1 cup parsley, chopped
  • 1 Tsbp white wine vinegar
  • Salt and pepper


1. Heat half of the oil in a large frying pan on medium. Fry bread and prosciutto for 4-5 minutes. Put aside and keep warm.

2. Meanwhile, in a large salad bowl, combine tomatoes, cucumber, onion and herbs.

3. In a jug, whisk remaining oil and vinegar together. Season to taste. Toss bread and bacon through the salad. Drizzle with dressing to serve.


Freeze any leftover bread to make breadcrumbs.


• Energy 2416Kj • Protein 19g • Total Fat 27g • Saturated Fat 5g • Carbohydrates 60g • Sugars 11g • Sodium 1098mg

Dietary and nutritional info supplied by NZ Nutrition Foundation


Qty Price
Essentials Olive Oil $5.00 ea
$5.00 ea
Countdown Streaky Bacon $9.00 ea
$9.00 ea
Fresh Produce Tomatoes Roma Premium $4.00 ea
$4.00 ea
Fresh Produce Cucumbers Lebanese $1.50 ea
$1.50 ea
Fresh Produce Onions Red Peeled $6.99 kg
$6.99 kg
Superb Herb Basil Fresh $3.70 ea
$3.70 ea
Superb Herb Parsley Fresh Italian $3.70 ea
$3.70 ea
Delmaine Vinegar White Wine $4.00 ea
$4.00 ea
Masterfoods Seasoning Salt & Pepper Grinder
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1/2 loaf ciabatta or sourdough, torn into chunks
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