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Rainbow Panzanella

Bread, tomatoes, basil and olive oil… Is anyone else salivating right now? Try this recipe for a speedy dinner packed with flavour. Courtesy of Annabel Karmel. Kids will love it.

Serves 2 Total Time 20mins


  • 2 slices of bread, sliced into cubes
  • 2 tbsp olive oil
  • 1 beefsteak tomato, chopped 
  • 150g yellow cherry tomatoes, halved
  • 100g red cherry tomatoes, halved 
  • 1/4 red onion, sliced 
  • 1/4 cucumber, peeled, deseeded, diced 
  • 30g parmesan, grated
  • Handful of basil leaves


  • 4 tbsp olive oil 
  • 1 tbsp red wine vinegar
  • Pinch of sugar


  1. Preheat the oven to 180°C fan/Gas Mark 5. Put the bread and oil into a roasting tin and season. 
  2. Bake for 10–12 minutes until golden and crisp. Leave to cool, then place in a bowl.
  3. Add the remaining salad ingredients and season. Mix the dressing together and pour over the salad. 
  4. Toss together, then leave for 15 minutes. Top with basil leaves and the grated parmesan before serving.

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