Winter Panzanella Salad
It’s officially Panettone season, and if you love it like I do, you’re going to obsess over this Winter Panzanella salad.
It’s savory. It’s sweet. It’s a celebration of bold flavors and festive traditions.
This recipe is a play on the original panzanella, a Tuscan salad made from soaked stale bread, onions and ripe tomatoes that serves as a summertime staple… So, why not reinvent the classic? Instead of using bread that identifies more as a rock, this delicious recipe uses organic panettone baked by Bona Furtuna.
Bona Furtuna’s Blood Orange + Olive Oil Panettone is the star of the show, paired with crispy pancetta, blood oranges, pomegranate seeds and a zingy dressing.
Available only one season each year, Bona Furtuna’s Panettone is a sweet Christmas bread with a soft and airy personality. Enjoy it slice by slice, or make this salad at home for a fresh take on an Italian classic.
I can’t wait to serve this dish to my family and friends this holiday season – it’s just perfect.
Cheers, amici!
Ingredients
Salad
2 tablespoons Bona Furtuna Heritage Extra Virgin Olive Oil
6 ounces Pancetta, cubed
3 cups Bona Furtuna Blood Orange + Olive Oil Panettone, cut into 1 inch cubes
1 teaspoon salt
½ Red Onion, thinly sliced
1 Cucumber, seed and sliced
4 Blood Oranges, peeled + cut into chunks
½ cup Pomegranate seeds
2.5 ounces of Fresh Basil, torn
Vinaigrette
½ cup Reserved Oil (from pancetta pan)
3 tablespoons Red Wine Vinegar
1 teaspoon Bona Furtuna aglio e olio herb blend
1 teaspoon Sea Salt
Directions
Preheat the oven to 300F.
Heat the oil in a large pan. Add the pancetta and saute until crisped; remove and set aside. Reserve the oil.
Line a baking tray with aluminum foil. Arrange Panettone in a single layer and bake until beautifully golden, about 10-15 minutes. Timing will vary depending on your oven.
Add red onion, cucumber, blood orange chunks and pomegranate seeds into a large bowl. Sprinkle generously with salt
Make the vinaigrette; whisk all ingredients together.
Fold in panettone cubes and generously toss with red wine vinaigrette. Give it a taste and season with salt and pepper.
Let the salad sit for 30 minutes prior to serving, or serve immediately if you just can’t wait!