© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Fig panzanella

August 11, 2018

 

Also known as bread salad, panzanella is one of the great joys of summer!  Tomatoes are traditionally used in this Tuscan inspired salad but once in a while I like to give tradition a run for it's money.  Enter this show stopper  featuring the most delicious seasonal  figs.  You can use whatever variety you like but I opt for black mission.  This salad is ridiculously simple but will wow you with it's complex flavours and beautiful presentation.

 

Serves 6

 

4  - 1" thick slices of sourdough bread

3 tbsp olive oil 

1/2 tsp sea salt

10 fresh figs, torn into bite size pieces

10 black olives cut in half

3/4 cup thinly sliced red onion

2 tbsp red wine vinegar

1/4 cup canola oil

10 basil leaves torn

 

Preheat oven to 400 F

 

  1. Lay the bread on a cookie sheet and liberally brush both sides of each slice with the 3 tbsp of olive oil and sprinkle with salt.  Place in oven for 4 min then flip for another 4 min. until the bread is just golden brown.

  2. Into a large salad bowl add the figs, olives, red onion, red wine vinegar and canola oil and stir. 

  3. Tear the bread into bite size pieces and add to the fig mixture.

  4. Tear the basil in and stir everything together.

 

Get a printable version of this recipe by clicking here

 

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