Panzanella salad
This panzanella salad is really fresh and vibrant and a perfect way to use up your day old sourdough bread
Ingredients
Salad
1/2 loaf of day-old sourdough bread sliced and torn into bite-sized pieces
2 cloves of garlic, chopped finely
2 teaspoons herbs de Provence or Italian mixed herbs.
2 large Heirloom tomatoes cut into wedges
1 red onion thinly sliced
6 Lebanese cucumbers sliced thickly
100g marinated goats’ feta
fresh basil leaves torn
extra virgin olive oil
salt and freshly ground pepper
Dressing
1/4 cup good quality olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons Dijon mustard
1 teaspoon honey
salt and pepper to taste
Method
Make the dressing: In a mixing bowl, whisk together the dressing ingredients until smooth. Season to taste with salt and pepper.
Preheat an oven to 180 degrees. Line a baking sheet with baking paper. In a large bowl add the bread, garlic, herbs de Provence, olive oil and toss until the bread is evenly coated. Spread onto the tray in an even layer. Sprinkle with salt and grind over the pepper. Bake in the oven for 8-10 minutes, until the edges of the bread are deeply golden. Cool slightly.
Assemble your salad: In a large serving bowl, gently toss together the tomatoes and onion with the vinaigrette. Marinate for 10 minutes. Add the cucumber , bread and basil and toss lightly.
Check the seasoning and top with the goat’s curd or feta.
Serve on a platter for immediate deliciousness!