Alive and Cooking

Warm Panzanella Salad

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Sliced white bread (cut off the crust and set aside for croutons)
1 Lettuce (your choice, I have curly)
4 soft boiled eggs
1 Spanish onion finely sliced
2 tomatoes, Skinned & chopped
3 rashers of bacon
3 tbsp mayonnaise
50ml white wine vinegar
¼ cup of chopped fresh herbs
50ml olive oil


Using a rolling pin roll out the bread to ½ its thickness and brush with olive oil. Bake in an oven set to 200oC for 10 minutes or until crispy.
Take the finely sliced Spanish onions and squash them to soften and reduce their astringency then mix together with the mayo, vinegar and chopped herbs.
Slice the bacon to 1 cm batons and fry until crispy.
Layer the salad with lettuce, tomatoes, warm crispy bread, warm bacon batons and finish with the onions and dressing
Cut the bread crusts into 1 cm squares, toss in 50 ml of olive oil and bake in an oven set to 200oC for 10minutes or until brown and crispy.
These croutons will keep in an airtight container for 1-2 weeks.

Warm Panzanella Salad