A delicious Tuscan seasonal salad. Enjoy your favourite green veggies with style in this fresh panzanella!
This effortlessly simple salad is the perfect combination of crisp lightly blanched seasonal greens, fresh herbs, tangy lime and yoghurt dressing and extra crispy virgin olive oil doused croutons. Needing just 13 ingredients and 25 minutes to come together it’s a great light lunch or dinner option, and best enjoyed outside with a glass of chilled white wine. The greens below are a suggestion, so feel free to mix and match the ingredients to whatever is in season. Petit pois peas, green beans and avocado also work really well here.
If you want to meal prep this dish for weekday lunches, simply leave the dressing to one side until ready to serve, and cook the croutons in a low oven (about 170C) until golden and crispy, which will keep them crispy and prevent them going stale.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I use other green vegetables in my salad base?
Sure. You can replace the greens used here for petit pois, fine green beans and regular broccoli cut into florets.