Summer Panzanella Salad Recipe
Introduction
Fresh, vibrant and bursting with colour, this Panzanella Salad is summer in a bowl. With golden Sourdough croutons, juicy tomatoes, crisp cucumbers and sweet figs, it’s the perfect mix of crunchy, zesty and fresh. Tossed in a light olive oil and lemon dressing, it’s your new go-to for effortless entertaining this summer. For a summer salad you can prep ahead, customise easily and serve with just about anything, this one ticks all the boxes. It’s also a clever way to use up day-old bread by just toasting until crisp and letting it soak up all that flavour. Whether you serve it as a side, starter or light lunch, it’s guaranteed to steal the spotlight.
Ingredients
Method
1
Preheat your oven to 180°C
2
Slice sourdough into preferred crouton size. Place the sourdough cubes in a bowl, drizzle generously with olive oil and toss to coat
3
Spread the cubes onto a baking tray and toast in the oven for 10-12 minutes, or until golden and crisp
4
In a large serving bowl, add the cherry tomatoes, baby cucumbers and figs
5
Add the toasted sourdough croutons to the salad
6
Dress with a more olive oil and a squeeze of lemon juice
7
Season with salt and toss gently until everything is well combined
8
Finish with fresh basil leaves and serve immediately
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