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Middle Eastern-style tomato and cucumber panzanella

Middle Eastern-style tomato and cucumber panzanella

Brought to you by: OcadoLife
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This fresh and crunchy panzanella is given a fattoush-style twist with pomegranate molasses and sumac.
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  • 1 red onion, finely sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp caster sugar
  • 1 tsp pomegranate molasses
  • 1 tsp salt
  • 400g cherry tomatoes, halved
  • 1 cucumber, quartered lengthways, then cut into 2cm chunks
  • 115g ciabatta, halved lengthways (we used M&S 2 Half Ciabatta)
  • 1 small bunch dill, leaves chopped, stalks finely chopped
  • 1 small bunch flat-leaf parsley, leaves chopped, stalks finely chopped
  • 1 tbsp sumac
  • 3 tbsp extra virgin olive oil


Step 1

Mix the onion in a bowl with the vinegar, sugar, pomegranate molasses and ½tsp salt. Scrunch together using your hands, until the onion starts to soften. Set aside.

Step 2

Toss the tomatoes and cucumber in a large mixing bowl with the remaining salt and a generous grind of black pepper.

Step 3

Grill or barbecue the ciabatta for a couple of mins each side, until dark char marks form. Tear into chunks and stir into the tomato and cucumber mix. Add the herbs, sumac and olive oil. Drain the onions and add these too. Stir to combine.

Step 4

Allow the mixture to sit for 30 mins before serving, to allow the bread to take on the flavours from the other ingredients.

Tips or serving suggestions

218cals, 11g fat (2g saturated), 6g protein, 24g carbs, 9g sugars, 4g fibre, 1.5g salt

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