Seafood and Biltong Panzanella Salad

Seafood recipes

Seafood and Biltong Panzanella Salad

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Panzanella salad made its first appearance in Italy around the 15th century as a peasant dish and consisted mainly of onions during that time – the creator, an artist, was obsessed with onions dressed in vinegar and oil on toast. It was only later, in the 20th century that the onions made way for the much-loved tomato that lead to the classic bread and tomato salad we know today. It was generally made with stale bread that was soaked in water and then squeezed dry. However, today this salad has evolved so much that it can contain a variety of ingredients ranging from lettuce, olives, mozzarella, capers and anchovies to tuna and boiled eggs. This classic Tuscan salad is given a unique spin with biltong as well as the addition of crispy fried fish rings – making this salad a complete hearty meal on its own.

Serves 8


Difficulty: Easy

Preparation time: 30 minutes

Cooking time: 15 minutes



Recipe and image by: Johanka Booysen

Wine pairing by: Daniel de Vos

15 min


  1. Pre-heat the oven to 180°C.
  2. For the caper dressing, whisk all of the ingredients together and season lightly.
  3. For the salad, drizzle the cubed ciabatta pieces with the olive oil, season with the salt and pepper and place on a baking tray.  Bake until golden and crisp, 10 minutes. Turn the tray half way through the baking process to ensure even cooking of the croutons.
  4. Heat the oil for deep-frying to 180°C. Fry the Pescanova Tapas breaded rings until golden and crisp, 1 minute.
  5. Assemble the salad by combining the toasted bread with the tomatoes, red onions, peppers, basil, biltong and anchovies. Toss the salad with the dressing and add the breaded rings.


TIP: This is a great recipe for using up stale ciabatta or sourdough bread, as it is the perfect texture to make toasted croutons with.


Wine pairing: Sauvignon Blanc, Stellenbosch region


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Recipe for 8 people



30ml (2 tbsp) olive oil

10ml (2 tsp) balsamic vinegar

5ml (1 tsp) honey

2.5ml (½ tsp) Dijon mustard

2.5ml (½ tsp) dried oreganum

1 (4g) clove garlic, creamed

15ml (1 tbsp) capers, finely chopped

salt and pepper



1 (200g) ciabatta, cubed

15ml (1 tbsp) olive oil

salt and pepper

sunflower oil, for deep-frying

400g Pescanova Tapas breaded rings, frozen

500ml (2 cups / 400g) exotic mix tomatoes, halved

1 (160g) medium red onion, julienned

1 (70g) yellow pepper, julienned

250ml (1 cup / 100g) basil

100g beef biltong, thinly sliced

15ml (1 tbsp) anchovy fillets, thinly sliced