A rustic Italian salad bursting with smoky grilled peppers, sweet blistered tomatoes, and crunchy sourdough, all brought together with creamy bocconcini and the rich depth of Black Garlic & Co’s artisanal oil and cherry balsamic.
PANZELLA SALAD
Rated 5.0 stars by 1 users
Category
Salad
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
This is Panzanella reimagined — a vibrant, flavour-packed salad that balances smoky charred peppers, sweet roasted cherry tomatoes, and the crunch of golden sourdough croutons. The warmth of grilled red onion and the gentle sweetness of black garlic enrich every bite, while torn bocconcini adds a luscious creaminess. A drizzle of Aged Black Garlic Olive Oil and Cherry Balsamic Vinegar ties it all together with a silky, tangy finish. Served warm, it’s a rustic yet refined dish — a celebration of bold Mediterranean flavours elevated with Black Garlic & Co’s gourmet touch.
Author:Black Garlic & Co.
Ingredients
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350g yellow and orange sweet paprika (or capsicum), cut in 5cm pieces
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400g cherry tomatoes, whole
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80g red onion, diced 5cm pieces
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Four large cloves garlic, peel kept on
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15ml Black Garlic & Co 'Aged Black Garlic Extra Virgin Olive Oil’
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Salt
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200g sourdough bread, 3cm thick slices
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One fourth cup flat parsley, roughly chopped
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250g bocconcini, torn in half
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30ml Black Garlic & Co 'Aged Black Garlic Extra Virgin Olive Oil’
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20ml Black Garlic & Co 'Aged Black Garlic and Cherry Balsamic Vinegar’
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20g red onion, finely chopped
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Salt and pepper
Ingredients for the Salad
Ingredients for the Dressing
Directions
Preheat the grill on high.
Line 2 shallow baking trays with baking paper.
Place sweet paprika, cherry tomatoes, red onion pieces and garlic cloves on the trays in a single layer.
Drizzle 'Aged Black Garlic Extra Virgin Olive Oil’ all over the vegetables and evenly coat them using your fingers. Sprinkle the vegetables lightly with salt.
Place the trays under the grill for about 15 minutes or until the vegetables are tender and slightly browning. Make sure to turn the vegetables over half way through cooking. Once the vegetables are cooked, tip them all into a large bowl, keep the garlic cloves aside for the dressing.
Discard the baking paper on the trays then place the bread on them in a single layer.
Put the trays under the grill for about 10 minutes or until both sides of the bread are crunchy. Turn the bread over half way through cooking.
In the meantime, make the dressing by mixing all the dressing ingredients together in a bowl. Squeeze the cloves of garlic so they come out of their peel. Finely chop or mash the garlic, add it to the dressing then stir it all together. Set aside for later.
Once the bread is cooked, cut it into 3cm cubes. Add the bread to the bowl then drizzle the dressing all over.
Gently toss the salad so the dressing coats all the ingredients evenly. Add the bocconcini to the top of the salad and serve while still warm.
