‘True Loaf’ Panzanella Salad with Olive Oil & Honey dressing

Delicious and vibrant, this Panzanella salad is the perfect way to transform your leftover white country ‘True Loaf’ into a fresh and flavourful dish. Made with Mas Amadeo olive oil and Isle of Purbeck honey, it bursts with colour, texture, and juicy goodness. Packed with crunch and wholesome ingredients, it’s an ideal healthy lunch or side, celebrating the rich flavours of days-old sourdough in the best way possible!

Panzanella Salad (Serves 4)

Ingredients:

• 1/2 tsp salt
• 6 x large tomatoes
• 1 1/2 shallots (add to a bowl of water for 15 minutes if you like them more mild)
• ‘True loaf’ sourdough croutons
• Handful of roughly chopped basil

Instructions:

• Roughly chop the tomatoes, then pour the salt over them and set aside in a colander, whilst you make the croutons. 
• The salt encourages the tomato juice to come out of the tomatoes whilst you continue to make the croutons, resulting in a juicier, yummier dressing!
• Once the juice has emptied into the bowl below the colander, toss in the roughly chopped tomatoes, finely chopped onions/shallots and basil. 
• Make the salad dressing, then drizzle that over the top too. 

Salad dressing ingredients:

• 1 cup Mas Amadeo olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons Isle of purbeck pure honey 
• 1/2 tsp dijon mustard
• 1 clove of garlic, finely chopped
• Pinch of salt
• Add to a spare jar and shake well!

‘True Loaf’ Sourdough croutons:

• Leftover Sourdough – roughly chopped/torn, drizzled in olive oil, tossed in salt

Bake at 180 degrees for 10 minutes (keep checking until crispy)

Shop Mas Amadeo organic olive oil in our online bakery to try this recipe at home!