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Filled with fresh veggies and marinated lamb, this easy panzanella salad is the perfect way to switch up meal time this week.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 15 mins marinating time
Lamb panzanella salad


  • 450g Coles Australian Diced Lamb
  • 1 garlic clove, crushed
  • 1 tbs lemon juice
  • 1 tbs chopped basil
  • ⅓ cup (80ml) extra virgin olive oil
  • ½ x 500g Coles Bakery Stone Baked by Laurent White Sourdough Vienna
  • 200g perino tomatoes, halved
  • 330g jar roasted peppers (capsicum), drained, thickly sliced
  • 1 small red onion, thinly sliced
  • 1 tbs drained baby capers
  • ⅓ cup (55g) pitted kalamata olives
  • 60g baby rocket leaves
  • 1 tbs red wine vinegar
  • basil leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine lamb, garlic, lemon juice, chopped basil and 1 tbs oil in a bowl. Toss to combine. Set aside for 15 mins to develop the flavours.
  2. Step 2

    Meanwhile, cut the sourdough into 2cm pieces. Combine the sourdough and 2 tbs oil in a large bowl. Toss to combine.
  3. Step 3

    Heat a large frying pan over medium-high heat. Cook sourdough, turning, for 4-5 mins or until golden and crisp. Transfer to a clean large bowl.
  4. Step 4

    Cook the lamb in 2 batches, turning occasionally, for 5 mins or until cooked to your liking. Transfer to a plate.
  5. Step 5

    Add tomato, capsicum, onion, capers, olives and rocket to the bread in the bowl. Add vinegar and remaining oil. Toss to combine. Add the lamb and toss to combine.
  6. Step 6

    Transfer the salad to a serving platter. Sprinkle with basil leaves to serve.