Sardine Panzanella
Sardine Panzanella



  • 1 red and 1 yellow pepper, cut into chunks
  • 100g baguette, torn into bite-sized pieces
  • 120g tin of sardines in tomato sauce
  • 4 tsp olive oil
  • 2 tsp red wine vinegar
  • 2 crushed garlic cloves
  • 200g halved cherry tomatoes
  • 50g chopped black olives
  • 15g basil leaves
  • Place the peppers on a lined baking sheet and grill for 15 mins or until lightly charred. Scatter the bread on top and grill for 2 mins more.
  • Remove the sardines from the tin and set aside. Scoop the tomato sauce into a mixing bowl, then stir in the oil, garlic, vinegar, 2 tbsp of water and plenty of black pepper, then stir in the tomatoes and tomato sauce. Mix the peppers, toasted bread, olives and basil in a salad bowl, then stir in half of the sauce and mix well. Top with the sardines and drizzle with the remaining sauce, then serve with extra basil chopped and sprinkled on top.
20 mins
2 serving

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