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Salami Panzanella salad with sweet dressing

Make lunches (and leftovers) a breeze with this salami Panzanella salad with sweet dressing! Using up old bread has never been easier.


For the salami Panzanella salad
4 slices stale bread, cubed
1 fennel bulb, thinly sliced
1 cup exotic tomatoes
1 cup tinned white beans, drained
¼ cup green olives, torn
Juice of 1 lemon
70 g sliced salami
For the sweet dressing
½ red onion, grated
Handful parsley, finely chopped
¼ cup olive oil
1 garlic clove, grated
3 tbsp red wine vinegar
1 tsp sugar

For the salami Panzanella salad
1. Preheat oven to 200°C. Arrange the bread on a baking sheet, drizzle with olive oil, season and bake for 5 minutes, until golden.
2. Toss together all the salad ingredients and pack in your lunch box.
For the sweet dressing
1. Whisk together all the dressing ingredients and store in a little mason jar or lightly closing container.
2. When ready to eat, drizzle the dressing over the salad and toss.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke //

For a meat-free option, enjoy this summery strawberry panzanella salad instead.

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