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
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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.
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Into a large salad bowl add the figs, olives, red onion, red wine vinegar and canola oil and stir.
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Tear the bread into bite size pieces and add to the fig mixture.
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Tear the basil in and stir everything together.
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