Bright, bold and utterly irresistible, this Citrus Panzanella Salad with Parmesan Chips takes the classic Tuscan bread salad and turns it on its head. Tangy segments of blood oranges, cara oranges and grapefruit mingle with crisp ciabatta croutons, refreshing cucumber ribbons and peppery rocket, all dressed in a zesty citrus vinaigrette. Topped with crisp homemade parmesan chips, this salad is the perfect light lunch or stunning side that hits all the flavour notes.
Citrus panzanella salad with parmesan chips
Ingredients
- 1 day old ciabatta
- ¼ cup olive oil
- Flaky salt
- 2 blood oranges
- 2 cara oranges
- 1 white / ruby grapefruit
- 1 mediterranean cucumber, shaved into ribbons
- 1 bag rocket leaves
- 10 grams petite leaf crimson salad
- Citrus vinaigrette
- ¼ cup olive oil
- 2 Tbsp. freshly squeezed orange juice
- 1 Tbsp. red wine vinegar
- 2 tsp. honey
- Parmesan chips
- 60 grams finely grated parmesan
- Pepper
Instructions
PREHEAT oven to 200°C.
TEAR bread into crouton-sized pieces, place on an oven tray. Drizzle over oil and toss to coat. Season with salt.
TOAST until golden and crisp, about 10-15 minutes.
MEANWHILE, cut rind and white pith from oranges and grapefruit. Slice some into thin rounds and separate some into segments.
Citrus dressing
WHISK together all ingredients until combined.
GENTLY toss together croutons, citrus, cucumber, basil and rocket in the dressing. Set aside for 15 minutes to allow the flavours to meld.
Parmesan chips
LINE a tray with baking paper. Space out heaped tablespoons of parmesan on the tray, evenly press down to flatten. Season with black pepper.
BAKE in the oven for 6-8 minutes until golden and crisp.
To serve
ARRANGE panzanella salad on a serving platter. Top with parmesan chips.
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Also See: Crumbed pork strips with dipping sauce
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
