Italian Panzanella Ostrich Salad

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

with bocconcini balls & baby tomatoes

4.6

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Italian Panzanella Ostrich Salad
  1. 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.

  2. 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.

  3. 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.

  4. LIPSMACKING PANZANELLA SALAD

    Plate up the panzanella salad. Scatter over the halved Bocconcini Balls and garnish with the picked basil.

  1. 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.

  2. 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.

  3. 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.

  4. LIPSMACKING PANZANELLA SALAD

    Plate up the panzanella salad. Scatter over the halved Bocconcini Balls and garnish with the picked basil.

  1. 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.

  2. 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.

  3. 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.

  4. LIPSMACKING PANZANELLA SALAD

    Plate up the panzanella salad. Scatter over the halved Bocconcini Balls and garnish with the picked basil.

  1. 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.

  2. 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.

  3. 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.

  4. LIPSMACKING PANZANELLA SALAD

    Plate up the panzanella salad. Scatter over the halved Bocconcini Balls and garnish with the picked basil.

Frequently Asked Questions

What is the preparation time for Italian Panzanella Ostrich Salad?

The preparation time for Italian Panzanella Ostrich Salad with bocconcini balls & baby tomatoes is between 20 and 25 minutes.

What is the total time required to make Italian Panzanella Ostrich Salad with bocconcini balls & baby tomatoes?

The total time required to make Italian Panzanella Ostrich Salad with bocconcini balls & baby tomatoes is between 20 and 25 minutes.

How many servings does Italian Panzanella Ostrich Salad provide?

4 servings

What are the main ingredients in Italian Panzanella Ostrich Salad?

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

What is the nutritional information of Italian Panzanella Ostrich Salad?

Calories: 868, Carbs: 89 grams, Fat: grams, Protein: 55.2 grams, Sugar: 13.5 grams, Salt: 1721 grams

How do I prepare Italian Panzanella Ostrich Salad?

LIPSMACKING PANZANELLA SALAD: Plate up the panzanella salad. Scatter over the halved bocconcini balls and garnish with the picked basil. 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. 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. 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.

What should be prepared from my kitchen to make Italian Panzanella Ostrich Salad?

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

How many calories does Italian Panzanella Ostrich Salad have?

868 calories

How much fat content does Italian Panzanella Ostrich Salad have?

grams

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