Yarg Panzanella Salad
Perfect for a weekend of sunshine and BBQs – this fresh take on a classic Panzanella salad will be your new go-to for al fresco dining.
A favourite recipe from our very own sales account manager Lee Fermor.
INGREDIENTS
Serves 4
Cornish Yarg
(250g, diced in 1cm cubes)
By adding Cornish Yarg to the traditional recipe, it introduces a slightly more indulgent and creamy element. The Yarg, with its delicate and complex flavour, complements the fresh and tangy flavours of the Panzanella salad.
Tomatoes
(1kg, diced)
An essential part of the Panzanella salad. Be sure to use tomatoes that are ripe and juicy to ensure the flavour comes through at its best.
Olive Oil
(100ml)
We have used the Torres El Silencio Olive Oil to enhance the flavour. The olives are harvested and cold-pressed on the same day, and only the oil from the first pressing is used. The resulting extra virgin olive oil is rounded and well balanced.
White Balsamic Vinegar
(50ml)
The white balsamic is milder and sweeter than red, bringing that fresher flavour and balance to the overall dish. We opted for the Acetomodena Balsamic Vinegar with Thyme as the herbal thyme adds complexity.
Shallot
(1 small, finely chopped)
Kept raw to add sharpness to the dressing.
Black Olives
(100g, sliced)
Choosing Fratepietro Bella di Cerignola Black Olives for a reliably delicious, juicy olive, with just the right amount of crunch. Fratepietro's olives are picked by hand to ensure each one is perfectly ripe.
Basil
(Handful, torn)
The fresh basil brings Italian traditional Italian character to the salad.
METHOD
1. Preheat oven to 180°C/160°C fan/gas mark 4.
2. Place the diced tomatoes in a colander and sprinkle with 1 tsp of sea salt. Let them sit for about 15 minutes to release the excess juice.
3. Spread the torn bread on a baking tray , drizzle with 1 tbsp olive oil, and toast in the oven for 10-15 minutes or until lightly golden and crispy.
4. In a bowl, whisk together the remaining olive oil, white balsamic vinegar, and chopped shallots. Season to taste.
5. Toss the tomatoes, croutons, dressing, olives, Cornish Yarg, and half the basil in a large bowl.
6. Spoon the salad onto a serving dish and top with the remaining basil.
Enjoy the sunshine and dig in!
The Fine Cheese Co. – Bringing the best to your table.
VIDEO GUIDE
STEP BY STEP METHOD
Preheat the oven to 180°C/160°C fan/gas mark 4.
Place the diced tomatoes in a colander and sprinkle with 1 tsp of sea salt. Let them sit for about 15 minutes to release excess juice.
Spread the torn bread on a baking tray, drizzle with 1 tbsp olive oil, and toast in the oven for 10-15 minutes or until lightly golden and crispy.
In a bowl, whisk together the remaining olive oil, white balsamic vinegar, and chopped shallots. Season to taste.
Toss the tomatoes, croutons, dressing, olives, Cornish Yarg, and half the basil in a large bowl.
Spoon the salad onto a serving dish and top with the remaining fresh basil.
