Fig Panzanella
Also known as bread salad, panzanella is one of the great joys of summer! Traditionally made with tomatoes, this Tuscan-inspired salad gets a seasonal twist with delicious figs. Use any variety of figs you like, but black mission figs are a personal favorite. This salad is simple yet impressive with its complex flavors and beautiful presentation.
Table of Contents
- Ingredients you will need for this fig panzanella
- How to make this fig panzanella recipe
- Tips and tricks to make the best fig panzanella
- FAQ
Ingredients you will need for this fig panzanella
This recipe is easy to prepare and brings a burst of summer flavors. Here’s what you’ll need:
- 4 – 1″ thick slices of sourdough bread
- 3 tbsp olive oil
- ½ tsp sea salt
- 10 fresh figs, torn into bite-size pieces
- 10 black olives, cut in half
- ¾ cup thinly sliced red onion
- 2 tbsp red wine vinegar
- ¼ cup canola oil
- 10 basil leaves, torn
How to make this fig panzanella recipe
Follow these simple steps to prepare your delicious fig panzanella:
- Preheat the oven to 400°F.
- 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 minutes, then flip for another 4 minutes until the bread is just golden brown.
- In a large salad bowl, add the figs, olives, red onion, red wine vinegar, and canola oil and stir.
- Tear the bread into bite-size pieces and add to the fig mixture.
- Tear the basil leaves and stir everything together.
Tips and tricks to make the best fig panzanella
Creating the perfect fig panzanella involves a few key tips:
- Use stale bread: Slightly stale bread works best as it absorbs the dressing without becoming too soggy.
- Season well: Be generous with salt and olive oil for the bread to enhance the flavor.
- Let it sit: Allow the salad to sit for a few minutes before serving to let the flavors meld together.
FAQ
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time and assemble just before serving to keep the bread from getting too soggy.
What other ingredients can I add?
Feel free to add other ingredients like cherry tomatoes, cucumbers, or feta cheese for extra flavor and texture.
Can I use a different type of bread?
Yes, any crusty bread like ciabatta or baguette works well for panzanella.
And that’s it for this Fig Panzanella!
If you make it, please tag me on Facebook or Instagram so I can see! And if you can’t get enough of fresh summer salads, check out my other salad recipes here.
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!
You may also like this Chili Crisp Tomato and Edamame Salad.Â
PrintFig panzanella
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.
- Yield: Serves 6
Ingredients
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
Instructions
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.
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