Maple Panzanella Salad
Vegetarian / Mains / Salads / Sides
Ingredients
For the salad:
- 6 slices of sliced brioche bread, cut into cubes
- 4 little gem lettuces, cut into quarters
- 6 ripe peaches, stoned and cut into wedges
- 2 buffalo mozzarella balls, torn into small chunks
- ½ tsp thyme leaves, to serve
- Handful of basil leaves, to serve
For the dressing:
- 4 tbsp + 2 tsp olive oil
- 1 lemon, juiced
- ¾ tbsp capers in brine, drained and finely chopped
- 1 tbsp + 2 tsp pure maple syrup (preferably golden colour for its delicate taste)
Method
- Make the dressing by whisking the olive oil, lemon juice, maple syrup and capers together.
- Heat oven to 190°C. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.
- Arrange the lettuce in a serving bowl and top with the peaches and torn mozzarella and season well.
- Drizzle over the dressing, then scatter over the thyme, basil and croutons.
A quick and easy panzanella salad, featuring brioche croutons, buffalo mozzarella, juicy peaches and an array of leafy greens. What really brings this salad together is the dressing, which balances sour lemon juice and salty capers with the natural sweetness of pure maple syrup. If you find yourself with any left over, bottle it up and drizzle over other salads.
Enjoy making this panzanella salad recipe? Check out more of our salads and vegetarian dishes below!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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