Chef Zana’s Spring Panzanella Salad

Sep 03, 2020

With Spring around the corner, its time for fresh seasonal produce bursting with flavour. So, I decided to give a traditional Tuscan Panzanella Salad a SOUTH AFRICAN make over, with this delicious mix of flavours and texture

This is so quick and easy. Don’t even bother about quantities, just toss it all together. Its savoury, sweet, juicy, crunchy, salty all at the same time.

INGREDIENTS

✔Extra Virgin Olive oil
✔Roma tomatoes
✔Basil
✔Parmasan, cut into mini wedges
✔Baby asparagus
✔Baby spinach
✔Green pepper, cut into strips
✔Day old bread
✔Garlic salt
✔Dried Italian mixed herbs
✔Balsamic vinegar
✔Brown sugar
✔Salt
✔Black pepper
✔Marinated olives

DIRECTIONS

➡️First, make the croutons.

Cut bread into bite sized cubes. Toss with olive oil, garlic salt, mixed herbs and black pepper.
Pop into an air fryer for 5 minutes at 180 degrees Celsius, or pre-heated oven for 10 minutes or until golden and crisp.

➡️Cut the tomatoes into chunks.

➡️Blanch the tender baby asparagus for 30 seconds in boiling water.

➡️Add half a cup of balsamic vinegar to a saucepan, add in 2 tablespoons of brown sugar, and bring to a boil. Reduce heat and simmer until thick and syrupy.

➡️Assemble all the ingredients on a platter.

➡️Tear basil over the top.

➡️Season with cracked black pepper and sea salt.

➡️Drizzle with extra virgin olive oil and the balsamic reduction

Enjoy!
❤
Chef Zana
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