It’s homemade croutons – Tuscan style! This super tasty bread salad is an essential summer recipe and features buttery sourdough croutons, tangy baby tomatoes, NOMU Italian Rub-spiced ostrich strips, briny green olives, creamy bocconcini cheese balls, & fresh basil. Finished with olive oil & balsamic vinegar.
Italian Panzanella Ostrich Salad
Italian Panzanella Ostrich Salad
with bocconcini balls & baby tomatoes
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Bocconcini Balls
- Cucumber
- Free-Range Ostrich Strips
- Fresh Basil
- Green Leaves
- NOMU Italian Rub
- Ostrich
- Pitted Green Olives
- Sourdough Baguette
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, ½ the NOMU rub, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
O-YUM OSTRICH
While the croutons are toasting, place a second pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich with the remaining NOMU rub until browned, 1-2 minutes (shifting occasionally). Remove from the pan, cut into bite-sized pieces, and season.
ASSEMBLE THE SALAD
In a salad bowl, combine the balsamic vinegar with a generous drizzle of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber pieces, the halved tomatoes, the drained olives, the toasted croutons, and the ostrich pieces.
LIPSMACKING PANZANELLA SALAD
Plate up the panzanella salad. Scatter over the halved bocconcini balls and garnish with the picked basil.
Sourdough Baguette - 1
NOMU Italian Rub - 10ml
Free-range Ostrich Strips - 150g
Balsamic Vinegar - 30ml
Green Leaves - 20g
Cucumber - 50g
Baby Tomatoes - 80g
Pitted Green Olives - 20g
Bocconcini Balls - 3
Fresh Basil - 3g
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, ½ the NOMU rub, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
O-YUM OSTRICH
While the croutons are toasting, place a second pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich with the remaining NOMU rub until browned, 1-2 minutes (shifting occasionally). Remove from the pan, cut into bite-sized pieces, and season.
ASSEMBLE THE SALAD
In a salad bowl, combine the balsamic vinegar with a generous drizzle of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber pieces, the halved tomatoes, the drained olives, the toasted croutons, and the ostrich pieces.
LIPSMACKING PANZANELLA SALAD
Plate up the panzanella salad. Scatter over the halved bocconcini balls and garnish with the picked basil.
Sourdough Baguette - 1
NOMU Italian Rub - 20ml
Free-range Ostrich Strips - 300g
Balsamic Vinegar - 60ml
Green Leaves - 40g
Cucumber - 100g
Baby Tomatoes - 160g
Pitted Green Olives - 40g
Bocconcini Balls - 6
Fresh Basil - 5g
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, ½ the NOMU rub, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
O-YUM OSTRICH
While the croutons are toasting, place a second pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich with the remaining NOMU rub until browned, 1-2 minutes (shifting occasionally). Remove from the pan, cut into bite-sized pieces, and season. You may need to do this step in batches.
ASSEMBLE THE SALAD
In a salad bowl, combine the balsamic vinegar with a generous drizzle of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber pieces, the halved tomatoes, the drained olives, the toasted croutons, and the ostrich pieces.
LIPSMACKING PANZANELLA SALAD
Plate up the panzanella salad. Scatter over the halved bocconcini balls and garnish with the picked basil.
Sourdough Baguettes - 2
NOMU Italian Rub - 30ml
Free-range Ostrich Strips - 450g
Balsamic Vinegar - 90ml
Green Leaves - 60g
Cucumber - 150g
Baby Tomatoes - 240g
Pitted Green Olives - 60g
Bocconcini Balls - 9
Fresh Basil - 8g
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, ½ the NOMU rub, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
O-YUM OSTRICH
While the croutons are toasting, place a second pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich with the remaining NOMU rub until browned, 1-2 minutes (shifting occasionally). Remove from the pan, cut into bite-sized pieces, and season. You may need to do this step in batches.
ASSEMBLE THE SALAD
In a salad bowl, combine the balsamic vinegar with a generous drizzle of olive oil and seasoning. Toss through the rinsed green leaves, the cucumber pieces, the halved tomatoes, the drained olives, the toasted croutons, and the ostrich pieces.
LIPSMACKING PANZANELLA SALAD
Plate up the panzanella salad. Scatter over the halved bocconcini balls and garnish with the picked basil.
Sourdough Baguettes - 2
NOMU Italian Rub - 40ml
Free-range Ostrich Strips - 600g
Balsamic Vinegar - 125ml
Green Leaves - 80g
Cucumber - 200g
Baby Tomatoes - 320g
Pitted Green Olives - 80g
Bocconcini Balls - 12
Fresh Basil - 10g
Woolies Products in this dish
