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:
- 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.
- 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.
- 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.
- When the croutons are ready, put them into the bowl with the other salad ingredients. Pour in the dressing and quickly toss to combine.
- 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!
If you liked my Goats Cheese Panzanella Salad, you should try out my Goats Cheese Tortilla Pizza
