Dominique Rizzo | Bespoke Food Tours
Honey Roast Strawberries and Feta Panzanella Salad
Easy
Prep 10 min Cook 20 min
This Honey roast strawberry and feta panzanella salad recipe is a fresh take on the traditionally renowned recipe that will get your taste buds in a flutter.
Ingredients
- 2 punnets of strawberries
- 3 tablespoons of honey
- 2 cucumbers, cut in half, deseeded and sliced
- 4 radish thinly sliced
- 1 small radicchio, leaves separated
- 1 pear, thinly sliced
- 100g feta cheese
- 300g sour dough, roughly torn into chunks
- 3 tablespoons of olive oil
For the dressing
- 60ml of olive oil extra
- 30ml of red wine vinegar
- Salt and pepper
Recipe Steps
Preheat the oven to 230c
Remove the stalk from the strawberries and place them onto a baking tray lines with baking paper, drizzle over the honey and bake the strawberries for 5 minutes.
Remove the strawberries from the oven and pour the juice from the strawberries into a small saucepan, place the tray back into the oven for another 5 minutes until the strawberries are slightly browned.
Pour any excess juice into the same pot and allow the strawberries to cool on the tray. Place the pot onto the stove over a moderate heat and simmer until you have about 120ml almost ½ a cup of strawberry honey syrup.
Combine this with 60ml of olive oil, red wine vinegar and season to taste with salt and pepper.
For the toasted bread, toss the chunks of sour dough in the 3 tablespoons of olive oil and toast in the oven until golden about 4-5 minutes, turn them so that they are all toasted and crunchy.
To assemble the salad, onto a large platter, layer the cucumbers along with the toasted bread, radish slices, radicchio leaves and the sliced pear. Then scatter over the roasted strawberries, crumble over the feta and spoon over the strawberry honey dressing. Enjoy!