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PREP 15 minutes
TOTAL 1 hour 15 minutes
Serves
US | METRIC

INGREDIENTS

For the salad
  • 8 large ripe tomatoes, quartered
  • 100 g cherry tomatoes, halved
  • 1 tbsp sea salt flakes
  • ½ cucumber, deseeded and diced
  • ½ red onion, finely sliced
  • 1 large loaf of sourdough bread
  • 2 tbsps olive oil
  • 1 bunch of fresh basil
  • 1 ball of burrata cheese
For the dressing
  • 4 tbsps extra virgin olive oil
  • 2 tbsps red wine vinegar
  • ½ clove garlic, crushed
  • 1 tbsp honey

Click here to pre-order my new book

Tomato Panzanella Bread Salad

Tomato Panzanella Bread Salad

  1. Place the tomatoes, which have been quartered into a large bowl, sprinkle with a good pinch of salt then leave to come to room temperature. This will take around 30 minutes. Add the cucumber and onion then stir.
  2. Whisk together the dressing ingredients then pour over the tomatoes, stir well then leave to stand for another 30 minutes.
  3. Meanwhile cut a lid into the loaf and remove, pull out the centre of the loaf and tear into bite sized pieces before placing into a bowl.
  4. Dress the torn bread with the olive oil then place onto a baking tray and cook for 10-12 minutes in an oven set at 180℃ or until golden.
  5. Add these to the salad and toss well to make sure the bread soaks up the dressing. 
  6. Place the tomatoes inside the hollowed-out loaf along with any juices then top with fresh basil and the burrata. 

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Tomato Panzanella Bread Salad

Tomato Panzanella Bread Salad

PREP 15 minutes
TOTAL 1 hour 15 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the salad
  • 8 large ripe tomatoes, quartered
  • 100 g cherry tomatoes, halved
  • 1 tbsp sea salt flakes
  • ½ cucumber, deseeded and diced
  • ½ red onion, finely sliced
  • 1 large loaf of sourdough bread
  • 2 tbsps olive oil
  • 1 bunch of fresh basil
  • 1 ball of burrata cheese
For the dressing
  • 4 tbsps extra virgin olive oil
  • 2 tbsps red wine vinegar
  • ½ clove garlic, crushed
  • 1 tbsp honey
  1. Place the tomatoes, which have been quartered into a large bowl, sprinkle with a good pinch of salt then leave to come to room temperature. This will take around 30 minutes. Add the cucumber and onion then stir.
  2. Whisk together the dressing ingredients then pour over the tomatoes, stir well then leave to stand for another 30 minutes.
  3. Meanwhile cut a lid into the loaf and remove, pull out the centre of the loaf and tear into bite sized pieces before placing into a bowl.
  4. Dress the torn bread with the olive oil then place onto a baking tray and cook for 10-12 minutes in an oven set at 180℃ or until golden.
  5. Add these to the salad and toss well to make sure the bread soaks up the dressing. 
  6. Place the tomatoes inside the hollowed-out loaf along with any juices then top with fresh basil and the burrata. 

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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