farmer J’s panzanella salad
Salads are no longer the forgettable lunch option — and Farmer J is largely to thank. Known for its famously packed farm trays and flavour-led bowls, the cult lunch spot has redefined what a plant-focused meal can look like: filling, balanced and genuinely craveable.
If your work-from-home lunches need a reset or you are looking for an easy, nourishing supper that doesn’t require much planning, this recipe is an ideal starting point. Built around roasted vegetables, fresh herbs and a punchy tomato dressing, it works as a flexible base you can prepare once and adapt throughout the week.
Make a large batch, then add whichever protein suits the day — salmon, chicken, beans or tofu — for a simple meal that feels considered without adding extra effort.
Ingredients
For the salad:
¼ of a medium pepper, roasted and chopped
5-6 olives, pitted and halved
½ small spring onion, sliced
1 small cavolo nero leaf, chopped
¼ small cucumber, sliced
3-4 small heritage tomatoes, chopped
Small pinch parsley, chopped
2 leaves basil, torn
Salt to taste
For the dressing:
5-7 cherry tomatoes
½ garlic clove
2 tbsp sherry wine vinegar
5 tbsp extra virgin olive oil
Salt and pepper to taste
For the croutons:
2 slices sourdough, cut into cubes
1 tablespoon extra virgin olive oil
Salt to taste
Method
Preheat your oven to 190°C (375°F).
Start with the croutons. Cut the sourdough bread into cubes. In a mixing bowl, toss the bread cubes with the olive oil and a pinch of salt until evenly coated. Spread the bread cubes on a baking sheet in a single layer.
Bake for about 10-15 minutes, or until golden and crispy, turning once halfway through. Let cool and move onto the dressing.
For the dressing, cut the tomatoes in half then mince the garlic half clove finely. In a small bowl, combine the sherry wine vinegar and extra virgin olive oil. Add the halved tomatoes and minced garlic, and season with salt and pepper to taste. Use a fork or a small whisk to blend the ingredients well. Optionally, you can use a blender to emulsify the dressing for a smoother consistency.
Now prepare the salad. Roast the pepper if not already done, then chop it into bite-sized pieces.
Pit and halve the Kalamata olives, slice the spring onion, chop the cavolo nero, slice the cucumber and chop the heritage tomatoes. Tear the basil leaves and chop the parsley.
To assemble, combine the roasted pepper, Kalamata olives, spring onion, cavolo nero, cucumber and heritage tomatoes in a large bowl.
Add the sourdough croutons and gently mix to combine.
Drizzle the Panzanella dressing over the mixed ingredients for adding the parsley and basil (and salt if you want to).