Citrus panzanella salad with parmesan chips

Looking for a salad that hits all the flavour notes? Look no further than this scrumptious citrus panzanella salad with parmesan crisps!

Mixed citrus panzanella salad with crispy parmesan chips

HANDS-ON TIME 30 min | TOTAL TIME 1 hour 10 min | SERVES 4-6

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

METHOD

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.

Print Recipe

Citrus panzanella salad with parmesan chips

Serves: 4-6

Total Time: 1 hour 10 minutes

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

1

PREHEAT oven to 200°C.

2

TEAR bread into crouton-sized pieces, place on an oven tray. Drizzle over oil and toss to coat. Season with salt.

3

TOAST until golden and crisp, about 10-15 minutes.

4

MEANWHILE, cut rind and white pith from oranges and grapefruit. Slice some into thin rounds and separate some into segments.

Citrus dressing

5

WHISK together all ingredients until combined.

6

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

7

LINE a tray with baking paper. Space out heaped tablespoons of parmesan on the tray, evenly press down to flatten. Season with black pepper.

8

BAKE in the oven for 6-8 minutes until golden and crisp. 

To serve

9

ARRANGE panzanella salad on a serving platter. Top with parmesan chips.

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Sjaan Van der Ploeg

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.