Panzanella From Leon

by Jane Baxter Henry Dimbleby |
Published on

Preparation Time

15 minutes






Blend some of the tomatoes and basil then soak pieces of bread until you have a thick puree.

Finger Food

Let your baby pick at pieces of soaked bread and cherry tomatoes.


  • 250g stale sourdough/wholemeal bread, ripped into 2–3cm pieces

  • 60ml good red wine vinegar

  • 60ml olive oil

  • 1 clove of garlic, crushed

  • 500g cherry or good-quality ripe tomatoes

  • salt and freshly ground black pepper

  • A bunch of fresh basil

  • 1 celery heart, thinly sliced

  • 1 small red onion, thinly sliced

  • 50g stoned olives

  • A pinch of dried oregano

  • Lots of good olive oil

This dish is a great way to use up bits of old bread, and they soak up the delicious flavours of fresh tomatoes, basil and olive oil

  1. Put the bread into a wide, shallow serving dish.

  2. Put the vinegar, oil and garlic into a bowl and mix together, then drizzle over the bread, mixing it in well with your hands.

  3. Halve the tomatoes, sprinkle with salt and add to the bread.

  4. Set aside a few leaves of basil for the garnish and scatter the rest over the bread, along with the celery, onion and olives. Sprinkle with a little oregano and drizzle with lots of good olive oil.

  5. Cover the dish and set to one side in a cool place until ready to serve.

This recipe is taken from Leon: Fast Vegetarian by Jane Baxter & Henry Dimbleby (Octopus, £25) Publishing in March 2014

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