Panazanella with Caramelized Figs
This inspired salad will drive you crazy with desire…for more of it. Sweet and savory are two ancient flavors that Italians have mastered for decades, if not centuries. In this salad, fresh figs stand in for cucumbers for a yummy result.
- Extra virgin olive oil
- 8-10 fresh figs, quartered
- 10-12 cherry tomatoes
- 1 red onion, thinly sliced in half moons
- Crusty whole grain bread, torn
- 10-12 black oil-cured olives, pitted, chopped
- Sea salt
- Balsamic vinegar
- Equal amounts fresh basil, flatleaf parsley and mint, coarsely chopped
Step By Step Instructions:
Place enough oil in a skillet to cover the bottom and lay figs, cut side down in the oil. Turn heat to medium and cook, shaking the pan occasionally to move the figs around until they caramelize, browning on the edges. Stir in cherry tomatoes and cook, stirring gently until shiny with oil. Stir in red onions and cook, stirring until the onions just wilt. Remove from heat and set aside.
Tear or cut the bread and place in a mixing bowl. Cover with water and a splash of vinegar. Allow to stand until the bread is soft, about 10 minutes. Squeeze out the bread and crumble in your hands to resemble the texture of mud.
To make the salad, mix the crumbled bread and olives with the cooked vegetables and a generous drizzle of olive oil, a sprinkle of balsamic vinegar and a light seasoning of sea salt. Gently fold in herbs and serve warm.