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Indonesian‑Italian Panzanella

Recipe by Chef Max Mariola on InstagramAdded 4 November 2026.

15 minutes to prep. A vibrant Indonesian‑Italian twist on the classic panzanella, featuring crusty bread soaked in tomato juice, fresh cherry tomatoes, olives, red onion, cheese, and hard‑boiled eggs, finished with aromatic oregano and basil for a summery, satisfying salad.

Free. No account needed.

Method

  1. Tear the crusty bread into bite‑size pieces and place them in a large bowl.

  2. Pour the tomato juice over the bread and let it soften for a few minutes.

  3. Add the halved cherry tomatoes, olives, thinly sliced red onion, cheese, and sliced hard‑boiled eggs to the bowl.

  4. Season with dried oregano and toss in the torn fresh basil leaves.

  5. Mix gently and serve immediately.

Tips while you cook

Soak bread briefly
Allow the bread to sit in the tomato juice for just a few minutes before adding other ingredients.
Toss gently
Mix the salad gently.
Serve right away
Serve the panzanella immediately after mixing to maintain the bread’s texture.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Chef Max Mariola made this.

The recipe comes from Chef Max Mariola’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Chef Max Mariola and want this changed? Email [email protected].

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