Panzanella with Caramelized Figs

Name: Panzanella with Caramelized Figs
Yield: 2–3 Servings
Cuisine: Italian
Ingredients: Equal amounts fresh basil, flat-leaf parsley and mint, coarsely chopped; Equal amounts fresh basil, flat-leaf parsley and mint, coarsely chopped; Equal amounts fresh basil, flat-leaf parsley and mint, coarsely chopped; Crusty whole-grain bread, torn; 10–12 black oil-cured olives, pitted, chopped; Sea salt; Balsamic vinegar; 8–10 fresh figs, quartered; Extra virgin olive oil; 1 red onion, thinly sliced in half moons; 10–12 cherry tomatoes

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This inspired salad will drive you crazy with desire...for more of it. Sweet and savory are two ancient flavors that Italians have mastered over decades, if not centuries. In this salad, fresh figs stand in for cucumbers for a yummy result.

Ingredients

Extra virgin olive oil
8–10 fresh figs, quartered
10–12 cherry tomatoes
1

Europe
Italy
Vegan
Mediterranean

Method

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.