Panzanella Salad

Panzanella Salad
Serves: 4
Prep: 5 minutes
Cook: 20 minutes

This fresh summery salad is perfect for any occasion!! Highlighting the very best of seasonal vegetables this salad is a low FODMAP version of an Italian classic. Delicious both on its own or as a side.

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4 slices sourdough Spelt bread*

164 g 5.8 oz

⅓ cup extra virgin olive oil

80 g 2.8 oz

Cherry tomatoes, halved

300 g 10.5 oz

Pitted kalamata olives, halved

100 g 3.5 oz

½ cup torn basil leaves

8 g 0.3 oz

1⅓  tbsp balsamic vinegar

16 g 0.56 oz


  1. Brush bread with 1 tablespoon of oil. Place bread under the griller until lightly charred. Tear into bite-sized pieces.

  2. Place bread, tomatoes, olives and basil in a large bowl.

  3. Season bread mixture with salt and pepper.

  4. Whisk remaining oil and vinegar together. Season with salt and pepper. Pour dressing over salad.

  5. Toss salad gently and serve. 


  • This salad pairs nicely with cooked chicken or lamb.

*Monash University Certified low FODMAP sourdough spelt bread

Nutrition Information (per serve)
Energy 1519 Kj / 363 cal
Protein 5.30g
Carbohydrates 24.50g
Sugar 3.80g
Total Fat 26.00g
Saturated Fat 4.00g
Fibre 7.80g
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