Whether it’s a stale baguette you didn’t get a chance to eat, or the two ends of a loaf of bread – this panzanella salad is the perfect way to use them up!

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the chilli vinaigrette
3 tbsp olive oil
1 tbsp red-wine vinegar
2 tsp parsley
1½ tsp honey
1½ red chillies, thinly sliced
1 garlic clove, minced
1 tsp lemon zest
For the panzanella salad
1 wholewheat baguette, cubed
2 tbsp olive oil
1 tsp salt
3 peaches, pitted and quartered
½ red onion, sliced
1 cup baby tomatoes, halved
1 cup rocket
½ cup baby spinach
⅓  cup basil
⅓  cup microgreens
90 g goat’s cheese, crumbled
Handful mixed lettuce leaves

METHOD
For the chilli vinaigrette
1. Whisk all the ingredients in a bowl and set aside.
For the panzanella salad
1. Preheat oven to 180°C.
2. Toss the baguette cubes, olive oil and salt together.
3. Spread out on a baking tray and bake for 7 minutes, until slightly crispy.
4. Place a pan over high heat and fry the peaches for 2 minutes on each side, until charred.
5. Assemble the remaining salad ingredients in a bowl or on a platter, and drizzle with dashes of chilli vinaigrette.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

Don’t let your summer fruits go to waste either! Prep this peach, plum and apricot tart for a perfect summers picnic.

The post COOK THE COVER: Panzanella salad appeared first on MyKitchen.

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

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
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

METHOD
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 // Hmimages.co.za

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

The post Salami Panzanella salad with sweet dressing appeared first on MyKitchen.