Goats Cheese Panzanella Salad

Goats Cheese Panzanella Salad

 

This Goats Cheese Panzanella Salad is full of juicy tomatoes, crunchy croutons and fresh basil with a tangy goats cheese topping. I never managed to but if you can, get a mixture of different coloured tomatoes to make it extra vibrant and summery!

Panzanella Salad originates from Tuscany and is a popular summer Salad traditionally made by soaking chunks of bread with Dressed tomatoes. This makes for a soggy texture and so I prefer my version where I have changed it up by using croutons, Dressed right before serving so they stay crunchy- a great contrast against the juicy tomatoes, soft roasted peppers and goats cheese. The most perfect side dish for a summer BBQ or a weekend lunch!


RECIPE
SERVES 1
DIFFICULTY LEVEL Rookie

Ingredients:
  • 12 cherry tomatoes, some halved, some quartered and some left whole.
  • 100g sourdough bread, torn into small chunks
  • Garlic clove, crushed
  • Zest of 1 lemon
  • Sunflower oil spray
  • 80g goats cheese log
  • 1 roasted pepper from a jar, sliced
  • 30g olives (choose any kind you like) halved
  • 1/2 cucumber, cut into chunky dice
  • 1 big handful of basil
  • 1 big handful of rocket, watercress or lambs lettuce

For the dressing:

  • 1 crushed garlic clove
  • Juice of 1 lemon
  • Teaspoon dried basil
  • Teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
Method:
  1. Heat the oven to 200C. Lay the sourdough pieces in an ovenproof dish, toss with the crushed garlic clove and lemon zest. Spray a few times with the oil spray. Cook for 5-10 minutes until crisp and golden to your liking. Place the goats cheese in another dish and cook for the same time until warmed through.
  2. Meanwhile, chop the tomatoes, pepper, cucumber and olives. Place in a bowl and tear over the basil leaves and mix in the other rocket, lambs lettuce or watercress.
  3. Squeeze the lemon juice into a jug and pour in the olive oil, crushed garlic, dried basil and mustard. Stir with a fork or small whisk until combined and creamy.
  4. When the croutons are ready, put them into the bowl with the other salad ingredients. Pour in the dressing and quickly toss to combine.
  5. Place on a serving plate and top with the goats cheese.

Tips

  • If you don’t like goats cheese, mozzarella or burrata would also work well- no need to heat!

 

Goats Cheese Panzanella Salad

 

If you liked my Goats Cheese Panzanella Salad, you should try out my Goats Cheese Tortilla Pizza

 

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