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Panzanella Salad Recipe
Nothing tastes like summer more than our Panzanella Salad Recipe. Sweet, ripe tomatoes act as a flavourful base, with added veggies, fruit and crispy sourdough all coming together to create the perfect combination of fresh and fruity. Our Panzanella Recipe is the perfect main for lunch on a warm day or a flavourful side to complement your favourite meat or meat alternative.
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Ingredients
• ½ Bakers Delight Sourdough Vienna, torn
• 2 yellow peaches, stoned, cut into wedges
• 400g mixed cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 radishes, thinly sliced
• 2 Lebanese cucumbers, cut into ribbons
• ⅓ cup (80ml) red wine vinegar
• 1 garlic clove, crushed
• 1 tbs dijon mustard
• ½ cup (125ml) extra virgin olive oil
• 4 slices prosciutto
• 100g fetta, crumbled
• Basil leaves, to serve
Method
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Step 1
Arrange the peach, tomato, onion, radish and cucumber in a bowl. Place vinegar, garlic, mustard and 2 tbs oil in a screw-top jar. Season. Seal and shake until well combined. Drizzle over peach mixture. Gently toss to combine. Set aside for 10 mins to develop the flavours
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Step 2
Meanwhile, heat half the remaining oil in a large frying pan over medium heat. Cook half the sourdough, tossing, for 2-3 mins or until golden and crisp. Repeat with the remaining oil and sourdough
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Step 3
Cook the prosciutto in the pan for 1-2 mins each side or until golden brown. Transfer to a plate and set aside to cool. Tear into pieces
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Step 4
Arrange the peach mixture and sourdough pieces on a serving platter. Top with prosciutto, fetta and basil leaves. Season to serve
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