Panzanella Salad
This classic Italian salad is the perfect contrast of crunchy and creamy, salty and sweet.
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Servings: 4 people
Equipment
- 1 baking tray/pan
Ingredients
For the croutons
- 1 small day old sourdough loaf
- ¼ cup extra virgin olive oil
- 2 cloves garlic crushed
- 2 teaspoons dried oregano
For the salad
- 4 cups argula
- ½ English cucumber sliced
- 3-4 large heirloom tomatoes sliced
- 1 cup grape tomatoes cut in half
- 1 cup olives
- 2 balls buffalo mozzarella torn
- small handful mint
- small handful basil
- small handful oregano
Dressing
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 clove garlic crushed
- salt and pepper
Instructions
- Preheat the oven to 400ºF.
- Cut thick slices of sourdough then use your hands to tear each slice into bite-
- sized chunks.
- To a large mixing bowl add the torn sourdough, olive oil, crushed garlic and
- oregano. Use your hands to toss all the ingredients together to ensure the bread
- is fully coated then tip out onto a baking sheet and add some salt and pepper.
- Place the baking sheet in the oven and cook for 20 minutes or until the
- sourdough croutons are crisp and golden brown.
- Meanwhile, assemble the salad. In a serving bowl or platter arrange the
- arugula, sliced cucumber, heirloom and grape tomatoes, olives and torn
- mozzarella.
- Scatter over the baked sourdough croutons then drizzle generously with the
- dressing.
- Add the fresh herbs to garnish.
- Serve and enjoy.
Notes
• I used sourdough bread to take the croutons to the next level. You can use any day old bread but sourdough is really great in terms of complex flavor and texture.
• A Panzanella Salad is often seen with juicy ripe tomatoes. I went with a large heirloom variety mixed with some smaller grape tomatoes. You can use whatever is in season. For the best salad, ensure they are ripe.
• Use any salad items you wish for your Panzanella Salad. A good addition would be red onion or radish!
• The herbs really lift the salad in terms of taste and presentation. Fresh basil, mint and oregano are common in a Panzanella salad, but you can also use different herbs such as thyme or parsley.
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