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.
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.
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.
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.
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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