Riverford Wicked Leeks

Panzanella salad bag

Panzanella salad bag


Availability: In stock


Panzanella is a traditional Tuscan salad made with tomatoes and chunks of stale bread. We’ve created a Riverford version (i.e. packed with veg!) and put together a step-by-step recipe and all the ingredients. Roasted peppers, crusty sourdough bread, tangy capers and olives, plus super-sweet tomatoes, basil and crisp mini cucumbers from our Devon polytunnels.

Quick and easy to prepare – on your table within 40 mins. Big enough to feed 6 as part of a summer spread (or 2 as a main meal), it’ll wow the crowd.

From time to time, we may need to make a swap in your bag to make the most of what is at its seasonal best.


Cook within 5 days.


red peppers, red onion, tomatoes, garlic, red wine vinegar (red wine vinegar, water*), cucumber, sourdough bread (wheat flour (wheat, calcium carbonate*, iron*, niacin*, thiamine*), sea salt*), capers (capers, water*, white wine vinegar, salt*), olives (green olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*), basil.

Allergens in bold.
* non-organic

Prepared in a kitchen where celery, eggs, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame and soya are also handled.

Suitable for vegans.

Nutritional Information

per 100g
Energy (kJ) 335 kJ
Energy (kCal) 80 kCal
Fat (g) 4.1 g
    of which Saturates (g) 0.6 g
Carbohydrate (g) 8.8 g
    of which Sugars(g) 2.5 g
Protein (g) 1.7 g
Salt (g) 0.44 g