Go Back
Fig Panzanella Salad in a big serving bowl with serving utensils.
Print Recipe

Fig Panzanella Salad

Chuck full of juicy tomatoes, crusty bread and honey-sweet fresh figs, this fig panzanella salad is a melody of delicious late summer flavors.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: Fig Panzanella, Panzanella Salad with Figs, Panzanella with Figs
Servings: 4 servings

Ingredients

  • 2 cups arugula
  • 2 cups spring mix
  • 10 fresh figs quartered
  • 1 pint cherry tomatoes halved
  • 1/2 cup thinly sliced red onions
  • 4 slices sourdough bread

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 1/2 tbsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the slices of bread into cubes and place on the baking sheet.
  • Drizzle the bread with olive oil and season with salt and pepper. Bake the bread for 12-15 minutes, or until lightly golden and crunchy.
  • Meanwhile, in a small mixing bowl, combine high quality olive oil, apple cider vinegar, honey, dijon mustard, salt and black pepper. Whisk to combine all ingredients.
  • In a large serving bowl, combine arugula and spring mix along with homemade croutons, figs, tomatoes and red onion. Pour over dressing and toss to ensure everything is evenly coated in dressing.