Panzanella Salad with Cranberries
8 servings
50 minutes
Panzanella salad is an Italian classic born in Tuscan cuisine as a way to use yesterday's bread. In this version, it gains sophistication from cranberries, nuts, and spicy greens. The combination of crispy ciabatta croutons, aromatic pancetta, and the tang of red wine vinegar creates a harmonious flavor ensemble. Cranberries add a light tartness while pine nuts contribute a refined buttery note. Arugula adds freshness and sharpness balanced by a honey-lemon dressing with fragrant herbs. This salad not only satisfies but also delights with its variety of textures. It is perfect as a standalone dish or as an elegant complement to meat and fish. Such Panzanella reveals the taste of traditions in a new light, merging classic elements with a modern twist.
1
Preheat the oven to 180 degrees.
2
Cut the ciabatta into small pieces, drizzle with olive oil, season with salt and pepper, and place on a baking sheet. Bake until golden brown, stirring occasionally. Transfer the croutons to a large dish and let cool.
- Ciabatta: 350 g
- Olive oil: 1 glass
- Salt: to taste
- Ground black pepper: to taste
3
Thinly slice the pancetta and fry it in a pan. Place the crispy pancetta pieces in a dish with croutons. Sauté the finely chopped shallot until soft and add it to the dish.
- Pancetta: 300 g
- Shallots: 2 heads
4
Mix vinegar, lemon juice, finely chopped thyme, rosemary, honey, salt, and pepper in a small bowl.
- Red wine vinegar: 1 glass
- Lemon juice: 1 tablespoon
- Thyme: 1 tablespoon
- Freshly chopped rosemary: 1 tablespoon
- Honey: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
While whisking the dressing, slowly pour in the olive oil.
- Olive oil: 1 glass
6
In a large bowl, add pancetta and croutons, then top with arugula, nuts, and cranberries. Season with salt and pepper. Drizzle with dressing and gently mix. Enjoy your meal!
- Arugula: 350 g
- Roasted pine nuts: 150 g
- Dried cranberries: 200 g
- Salt: to taste
- Ground black pepper: to taste