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Panzanella Salad

Panzanella Salad

with crunchy croutons and crumbled Greek style cheese

Panzanella salad is a favourite in Italian households. Usually made with stale or leftover bread, the name Panzanella is thought to come from a combination of the words "pane" (Italian for bread) and "zanella" a type of small basket.

Under 650 calories
Eat Me First
Total Time40 minutes
Cooking Time35 minutes


Serving amount

1 unit(s)

Diced Butternut Squash

1 unit(s)


1 unit(s)


2 unit(s)


125 grams

Cherry Tomatoes

40 grams

Salad Leaves

100 grams

Greek Style Cheese

(Contains Milk)

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)


(Contains Wheat, Barley May be present Soya, Milk)

1 sachet(s)


(Contains Egg, Mustard)

Not included in your delivery

to taste


to taste


to taste



Nutrition Values

Energy (kJ)2558 kJ
Energy (kcal)611 kcal
Fat19 g
of which saturates10 g
Carbohydrate89.2 g
of which sugars16.4 g
Dietary Fiber3.1 g
Protein25.3 g
Cholesterol0 mg
Salt2.63 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Roast the Butternut Squash
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Place the butternut squash on a large (lined) baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Toss to coat and arrange in a single layer on the tray.
  • Roast on the top shelf of the oven until tender and golden, 25-30 mins.
Fry the Veg
  • Meanwhile, halve, peel and thinly slice the onion.
  • Trim the courgette then slice into 1cm thick rounds. 
  • Peel and grate the garlic (or use a garlic press).
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the onion and courgette and cook, stirring occasionally, until softened, 6-8 mins.
Roast the Tomatoes
  • Meanwhile, halve the tomatoes.
  • Tear the baguette into small, bite-sized pieces.
  • When the butternut squash has been cooking for 15 mins, add the tomatoes to the tray with another drizzle of oil.
  • Carefully mix everything together and return to the top shelf of the oven for the remainder of the cooking time, 10-15 mins.

TIP: Use two baking trays if necessary.

Make the Croutons
  • Meanwhile, to a large bowl add 2 tbsp oil (double for 4p) along with the red wine vinegar and mayo
  • Season with salt and pepper, mix well and set aside.
  • Add the croutons to a (separate) lined baking tray with a drizzle of oil and a pinch of salt.
  • Toss to coat, spread out and bake on the middle shelf of the oven until golden, 8-10 mins. Give the tray a shake halfway through.

TIP: Watch them carefully so they don't burn!

Assemble the Salad
  • When the onion and courgette have softened, stir in the garlic and cook for 1 min more.
  • Remove from the heat and add to the bowl with the dressing.
  • When ready, remove the veg and croutons from the oven, add to the bowl and gently mix.
  • Let everything sit for a couple of mins to allow the croutons to absorb the flavours.
Finish and Serve
  • Carefully fold the rocket into the bowl with the softened veg and croutons.
  • Divide your panzanella salad between plates.
  • Crumble the Greek style cheese over the top.
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