Photo of Mozzarella & tomato panzanella by WW

Mozzarella & tomato panzanella

Points® value
Total Time
30 min
20 min
10 min
This tomato and bread salad originated in Tuscany and is full of the sun-soaked flavours of the Mediterranean. Use a mixture of Pomodorino, plum and yellow cherry tomatoes in this recipe for extra flavour and colour.


Sourdough Bread

100 g, torn into small chunks

Calorie controlled cooking spray

4 spray(s)

Dried Mixed Herbs

1 teaspoon(s)


300 g, mixed tomatoes, halved or roughly chopped if large


¼ individual, extra large, halved lengthways, deseeded and sliced

Light Mozzarella

75 g, torn

Basil, fresh

8 leaf/leaves

Olive Oil

1 tablespoon(s)

White Wine Vinegar

1 teaspoon(s)

Lemon Juice, Fresh

2 teaspoon(s)

Basil, fresh

1 tablespoon(s), chopped


1 clove(s), crushed


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly mist the sourdough with cooking spray, and put on a baking tray. Scatter over the herbs, season, then bake for 8-10 minutes, until crisp and golden.
  2. Combine all the tomatoes with the cucumber in a large bowl. Stir through the baked bread chunks, then leave to sit at room temperature for at least 30 minutes.
  3. Meanwhile, make the dressing. Whisk together all the ingredients and season to taste.
  4. To serve, scatter the mozzarella and basil over the salad, then drizzle with the dressing.


The average mozzarella & tomato panini has 8.4g of sat fat! We’ve twisted the key elements into this clever salad to halve the saturated fat content.