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Sweet and sour bread salad

This is a twist on the traditional panzanella using a variety of vegetables cooked with sugar and vinegar to give them an extra kick! This dish can be served warm or cold and, if you increase the quantities, makes a lovely light lunch.

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  • 1 small carrot, peeled, cut into matchsticks (julienne)
  • 120g/4oz celeriac, peeled, cut into matchsticks (julienne)
  • 125ml/4fl oz extra virgin olive oil, plus extra for drizzling
  • 2 anchovy fillets
  • 2 shallots, finely sliced
  • 1 garlic clove, finely chopped
  • ½ red pepper, seeds removed, cut into matchsticks (julienne)
  • ½ yellow pepper, seeds removed, cut into matchsticks (julienne)
  • ½ aubergine, cut into matchsticks (julienne)
  • 1 small courgette, cut into matchsticks (julienne)
  • 2 sprigs fresh thyme, leaves only
  • 1 tbsp sugar
  • 3 tbsp white wine vinegar
  • salt and freshly ground black pepper
  • 100g/3½oz country bread, toasted
  • 8 basil leaves, roughly torn