Summery Panzanella Salad
/
Summery Panzanella Salad
Recipe by Magdalena Roze
Ingredients
200 grams stale sourdough, cubed
Olive oil
1 garlic clove,
Handful of rocket
2 nectarines, sliced into wedges
2 heirloom tomatoes, sliced
6 fresh figs, halved
8 slices prosciutto
1 fresh mozzarella ball
1/4 cup basil leaves, chopped
1/4 cup mint leaves, chopped
Dressing
1/4 cup olive oil
3 tablespoons balsamic
1 tablespoon honey
Sea salt and pepper to season
METHOD
Drizzle olive oil into a medium - high heat pan and add the stale bread cubes with a generous pinch of salt and pepper. Let them fry for 1–2 minutes without moving so they colour, then toss to brown evenly. Add more oil if they look dry. This should take 5–10 minutes. Near the end, crush in a clove of garlic and toss. Once golden and crunchy, remove from heat and transfer to a bowl to cool slightly.
Arrange the rocket on a large platter, then add the tomatoes, nectarines, prosciutto, figs and mozzarella. Scatter over the torn mint and basil, then add two-thirds of the bread.
In a small bowl, whisk together olive oil, balsamic and honey and drizzle over the salad. Top with the remaining bread cubes and serve.
