Prep Time
Cook Time


  • 5 medium Truss Tomatoes, cut into wedges
  • 2 medium Fennel, trimmed, very thinly sliced
  • 100ml extra virgin olive oil
  • 60ml red wine vinegar
  • 1 garlic clove, crushed
  • 1 tsp caster sugar
  • 1/2 small red onion, thinly sliced
  • 2 medium red capsicums, halved, seeded
  • 1/2 loaf day old white sourdough, torn into pieces
  • 2 small Lebanese cucumbers, chopped
  • 1/3 cup black olives, pitted
  • 2 tbs capers
  • 1/2 cup basil leaves


  1. Whisk 80ml (1/3 cup) of the oil, 2 tablespoons vinegar, garlic and sugar together in a large bowl until well combined. Season. Add fennel and onion, stir to coat. Set aside for 10 minutes.
  2. Preheat a non-stick frying o barbecue grill on medium-high. Brush the capsicum with a little of the remaining oil and cook skin side down for 10 minutes or until soft and the skins start to blacken. Remove to a board. Tear the bread into bite-sized pieces and drizzle with the remaining oil.  Add to the pan, toss until edges become a little golden. Remove from heat.
  3. Coarsely chop the capsicum, add to the fennel. Add cucumber, tomatoes, olives, capers, basil leaves and bread. Toss gently to combine. Season and serve.

Tip- Panzanella is delicious serve with grilled pork chops.


Tip-This recipe is best served as a side.