My Summery Panzanella Salad

This is a summery take on the traditional Tuscan panzanella salad and a celebration of produce that is at its absolute peak right now- sweet and decadent figs, nectarines and tomatoes!

This salad is so very simple. It takes just minutes to prepare and looks beautiful. If you’re getting your heirloom tomatoes from a farmer’s market, try and mix it up with some different coloured varieties like green tigers and golden yellow tomatoes.

It’s also a great way to use old, stale bread. Tossing the bread cubes in olive oil in a bag is a fool proof way of ensuring they don’t get soggy. This salad is satisfying on its own as a meal but also a delicious accompaniment to roast or barbecued chicken.

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INGREDIENTS: 

200 grams stale sourdough, cubed

2 tablespoons olive oil

1 garlic clove, crushed

Handful of rocket

2 nectarines, sliced into wedges

3 heirloom tomatoes, sliced

6 fresh figs, halved

8 slices prosciutto

Fresh mozzarella, sliced or 250g bocconcini halved

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:

Place 2 tablespoons of olive oil, garlic, sea salt, pepper and bread into a zip lock bag and toss until the bread in evenly coated.

Heat a medium sized pan and fry the bread cubes until golden, then set aside.

Arrange the rocket onto a large salad plate, follow by the tomatoes, nectarines, prosciutto, figs and mozzarella. Sprinkle with the torn mint and basil leaves.

In a separate bowl, whisk together the olive oil, balsamic and honey and drizzle on top. Enjoy!

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Notes:

Make this salad vegetarian by simply omitting the prosciutto.