Panzella Salad
Serves:  4
Average: 4.4 (5 votes)
Difficulty:
Cuisine:
Saved:
930
Recipe by: Bakers Delight
This recipe uses Bakers Delight Ciabatta Loaf
Credit: Emma from "A Splash of Vanilla"
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Panzella Salad
Ingredients:
Salad
Dressing
Optional extras
Croutons
Method:
Salad
  1. Place raw tomatoes, olives, herbs and avocado into large bowl, season to taste and add dressing - toss together carefully making sure everything is coated with the dressing. Add the bread and roast vegetables and toss gently further to combine
  2. Allow to sit for 15 minutes or so for the flavours to develop and for the bread to soften. It's even better if stored in the fridge for a few hours then brought to room temperature for 20 minutes or so
Dressing
  1. Add all ingredients to a glass jar and shake until combined. Store in the fridge if you make it ahead of time then let it come to room temperature before using
Optional extras
  1. Preheat oven to 150°C. Place cherry tomatoes, onion and capsicum onto a baking paper lined baking tray and drizzle with olive oil, freshly ground sea salt and black pepper. Roast for 40 minutes or until slightly caramelised and soft. Set aside
Croutons
  1. Increase oven temp to 190°C. Place baking paper onto a large, flat baking sheet. Rub each piece of bread with cut side of garlic, drizzle over olive oil then sprinkle with Parmesan cheese. Toast in oven for 10-12 minutes, or until golden brown. Remove from the oven and slice into cubes and set aside
Tips & Hints:
  • Salad serves 4 (using the added roast vegetables)
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