Quick & Easy



A Mediterranean style crisp bread salad.

Prep time:10 mins

Cook time:5 mins

Serves: 4


  • 8 slices ciabatta or Turkish bread, halved
  • 2 cloves garlic, crushed
  • Spray oil
  • 250g cherry tomatoes, halved
  • 1/3 continental cucumber, diced
  • 400g can Edgell Cannellini Beans, drained
  • 5 pitted black olives
  • 6 John West Anchovy Fillets in Olive Oil, reserve oil
  • 1 teaspoon baby capers


Step 1

Spray bread slices and garlic with oil and fry in a non stick pan until bread is golden and crisp on both sides and garlic is cooked.

Step 2

Combine bread, garlic, half the cherry tomatoes, cucumber, drained Edgell Cannellini Beans, olives, drained John West Anchovy Fillets and capers in a large bowl.

Step 3

Squeeze remaining cherry tomatoes halves as a dressing over the panzanella and add them to the bowl. Drizzle with some of the reserved anchovy oil, season with salt and pepper and serve.

Tasty Tip!

Drizzle with balsamic vinegar for an extra “bite”.

Average user rating:
  • 5

Featured in this recipe

  • Cannellini Beans 400g

    Cannellini Beans 400g

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