Tangy Broccoli Panzanella

This Tuscan bread salad is the perfect combination of salty, tangy, savory, and filling. Traditional tomatoes are replaced with hearty roasted broccoli seasoned with a pungent and salty dressing that is perfect for a hearty lunch, or a gorgeous centerpiece dinner salad.

Cuisine

Italian

Course

Appetizer, Dinner, Side Dish

Difficulty

Medium

Duration

35 Minutes

Diet

Halal, Kosher

Cooking Technique

Air Fry

Keywords

35 minutes, 4 servings, air fry, air fryer, anchovy fillets, appetizer, black pepper, bunch dill, bunch mint, cook 20 min, dijon mustard, dinner, garlic, goat cheese, halal, head broccoli, honey, Instant Pot Culinary Team, italian, kosher, loaf sourdough bread, medium, olive oil, pitted castelvetrano olives, prep 10 min, red wine vinegar, salt, side dish, small red onion, vortex air fryer, vortex air fryer oven

Prep Time

10 min

Cook Time

20 min

Servings

4 Servings

Ingredients

1 loaf sourdough bread
1 head broccoli
2 tsp. salt
2 tsp. black pepper
1/4 cup olive oil, divided
4 anchovy fillets
3 cloves garlic
1 tbsp Dijon mustard
2 tsp. honey
1/2 cup red wine vinegar
1 cup Castelvetrano olives, pitted
1/2 small red onion
1 bunch mint
1 bunch dill
4 oz. goat cheese

Instructions

Cut broccoli into 1 inch florets. In a large mixing bowl, toss the broccoli with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.
Air Fry broccoli at 400°F / 205°C for 9-10 minutes, or until charred and crispy. Set aside.
While the broccoli is frying, prepare the croutons. Slice sourdough bread into 1 inch cubes. Add cubed sourdough to the same large mixing bowl (4 cups total) with 2 tbsp olive oil, 1 tsp salt, and 1 tbsp black pepper. Toss to combine.
Air fry the sourdough at 350°F for 10-13 minutes, until firm and golden brown. Set aside.
While the sourdough is baking, prepare the dressing. Mince 4 anchovy filets and 3 garlic cloves. Add minced anchovies and garlic to a large mixing bowl with 1 tbsp Dijon mustard, 2 tsp honey, 1/2 cup red wine vinegar, and the remaining 1/4 cup olive oil. Whisk vigorously to combine. Add salt to taste.
Cut one half of a small red onion into thin slices. Slice 1 cup Castelvetrano olives in half. Gently tear mint leaves and dill fronds. Torn herbs should measure to approximately 1 cup.
Add sliced onions and olives to the large mixing bowl with the prepared dressing. Allow the onions and olives to macerate for 3-5 minutes, enhancing the flavors.
Add the roasted broccoli, sourdough croutons, and torn herbs to the large mixing bowl with the dressing, sliced onions, and sliced olives. Thoroughly mix to combine.
Plate the tossed salad. Top with dollops of goat cheese and any leftover herbs. Enjoy!