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Prawn panzanella salad

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Bursting with flavour, this Prawn panzanella salad will be a hit on any table. Give it a go for a quick and easy weeknight dinner.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Prawn panzanella salad


  • ½ x 300g Coles Bakery Stone Baked Ciabatta, torn into large chunks
  • ⅓ cup (80ml) extra virgin olive oil
  • 500g peeled prawns, tails on
  • 2 garlic cloves, crushed
  • 1 green oak lettuce, torn
  • 2 Lebanese cucumbers, chopped
  • 350g mixed medley tomatoes, halved if large
  • 1 small red onion, thinly sliced
  • ⅓ cup basil leaves
  • 2 tbs red wine vinegar

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

    Preheat oven to 220°C. Line a large baking tray with baking paper. Place bread on lined tray. Drizzle with 1 tbs of the oil. Season. Bake for 10 mins or until golden and crisp.

  2. Step 2

    Meanwhile, place prawns, garlic and 1 tbs of the remaining oil in a bowl and toss to combine. Season. Heat a barbecue grill or chargrill on medium-high. Cook prawns for 2 mins each side or until just cooked through. Set aside for 2 mins to cool.

  3. Step 3

    Place bread, prawns, lettuce, cucumber, tomatoes, onion, basil, vinegar and the remaining oil in a large bowl. Season. Toss to combine. Serve.