HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMushroom Panzanella Salad
Mushroom Panzanella Salad

Mushroom Panzanella Salad

with Mozzarella and Caramelised Onion

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Mimi admits that salad isn’t her favourite thing - but her mushroom panzanella salad with mozzarella and caramelised onion is ‘something else’. For a salad with bells on - get panzanella-ing!

Allergens:Cereals containing GlutenSulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


(ContainsCereals containing Gluten)

1 unit(s)

Red Onion

1 tbsp

Balsamic Vinegar


1 punnet(s)

Portobello Mushroom

2 unit(s)

Vine Tomatoes

½ unit(s)


1 ball(s)



1 bag(s)


½ bunch(es)

Basil 20g

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1527.16 kJ
Energy (kcal)365 kcal
Fat14.0 g
of which saturates10.0 g
Carbohydrate32 g
of which sugars0.0 g
Protein20 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 210 degrees. Cut the ciabattas into 1cm cubes, toss in 4 tbsp of olive oil, lay on a baking tray and pop in your oven for 10-15 mins until golden brown and crisp. When ready, remove your croutons from your oven, sprinkle with a pinch of salt and set aside to cool. Tip: Keep an eye on your croutons and check them after 8 mins to make sure they aren’t burning!


In the meantime, cut the onions in half through the root, peel and slice thinly into half moon shapes. Put 2 tbsp of oil in a saucepan on medium-low heat and add the onions. Cook for 10 mins, then add the balsamic vinegar, turn the heat to low, put the lid on and cook for a further 10 mins.


Meanwhile, cut the mushrooms into 1cm slices and chop each tomato into eight wedges.


Put the tomatoes into a bowl and squeeze over half the lemon juice, ¼ tsp of salt and a good grind of pepper. Drizzle over 1 tbsp of olive oil and leave to the side.


Put 1 tbsp of butter(if you have some) or 1 tbsp of oil in a frying pan on medium-high heat and add the mushroom slices. Sprinkle over ¼ tsp of salt and a good grind of pepper. Cook for 4-5 mins until the mushrooms are browned, then remove the pan from the heat. Tip: If your pan is quite small, do this in batches to avoid stewing the mushrooms.


While the mushrooms are cooking tear up the mozzarella and put three-quarters of it into the bowl with the tomatoes.


When everything is ready add the rocket to the bowl as well, along with your caramelised onion and cooked mushrooms. Tear in half of the basil, throw in three quarters of your croutons and squeeze over the rest of the lemon juice. Toss everything together and check the seasoning. Sprinkle in a little more salt and pepper if you need to.


Serve your panzanella in bowls, with the rest of the mozzarella and croutons on top and tear over the remaining basil. Enjoy!