Sardine and spinach bread salad recipe

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  • Healthy
serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 35 min

Nutrition per portion

Calories 532 kCal 27%
Fat 41g 59%
  -  Saturates 6.5g 33%
Carbohydrates 19g 27%
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  • This Italian bread salad, known as panzanella, is a hearty recipe that’s packed with flavour and health benefits. We’ve added oily sardines and fresh spinach to this bread salad for a twist on a classic panzanella. Perfect for summer lunches, this bread salad can be made a day ahead and left so all the flavours can infuse. This Tuscan bread salad is the perfect way to use up any stale bread. We used a wholemeal sourdough to make ours, as we love the chewy texture and slight tang, but you can try it with any bread you have that needs using. This healthy and filling bread salad is bursting with the flavours of the Mediterranean and will bring a dose of summer sunshine to your lunchbox.


    • 1 red onion, sliced into wedges
    • 2tbsp olive oil
    • 250g heritage tomatoes, halved
    • 150g wholemeal sourdough, roughly torn apart
    • 1 clove garlic, crushed
    • ½ tbsp lemon rind shavings
    • 2 x 120g tins lemon sardines (we used Waitrose)
    • 75g spinach leaves
    • 45g black olives
    • 30g basil leaves, torn
    • For the dressing
    • 1 clove garlic, crushed
    • 125ml olive oil
    • 3tbsp white wine vinegar
    • 1tsp Dijon mustard


    • Heat oven to 180C. Place the red onion wedges on a baking tray, drizzle with 1tbsp of the olive oil and roast for 15mins, then add the tomatoes and roast for a further 10 mins.

    • Meanwhile, put the chunks of bread on a separate baking tray, drizzle with the other 1tbsp olive oil, scatter over the garlic and lemon rind and roast for 10 mins until golden.

    • Meanwhile, combine all of the dressing ingredients and stir in the roasted tomatoes, then season to taste. In a large bowl, combine the bread, sardines, spinach, olives and basil leaves, stir through dressing with the tomatoes and serve.

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