Summer Peach and Fennel Panzanella Salad
Ingredients
- 300g sourdough
- Olive oil, to drizzle
- 3 ripe peaches
- 1 fennel bulb
- 1/2 small red onion
- 1 x 400g tin chickpeas
- 2 large handfuls spinach or rocket
- 1 bunch fresh basil leaves
Dressing
- 4 tbsp extra virgin olive oil
- 3 tbsp good quality white wine vinegar
- 1 tbsp chilli crisp
- 1 tbsp Dijon mustard
- 1 tbsp agave
- Salt & pepper
Preparation
Preheat the oven or air fryer to 180ºC. Tear or slice the sourdough into 1-inch chunks. Add to a tray, drizzle with olive oil, season with salt and pepper. Bake for 10 minutes or air fry for 8 minutes until golden and crispy.
Slice the peaches into wedges. Use a mandolin or a sharp knife to thinly slice the fennel and red onion. Drain and rinse the chickpeas. Tear larger basil leaves, keep smaller ones whole.
Add olive oil, white wine vinegar, chilli crisp, Dijon mustard and agave to a small bowl. Whisk until smooth. Taste and season with salt and pepper.
Add the toasted bread, peaches, fennel, onion, chickpeas, greens and basil to a large bowl. Drizzle over the dressing and toss well to combine. Serve on a big plate or bowl.
Tips
This salad features fruit, chunky croutons, and a spicy dressing. It is fresh, punchy, and perfect for a summer lunch.
