Courgette and Burrata Panzanella


Prep time: 
30 minutes
Cooking time: 
10 minutes


Summer says hello in this flavourful, colourful and warm courgette salad, with creamy textures from the burrata and crunch from homemade croutons.


For the salad:

  • Half a loaf of bread of your choosing
  • 2 tbsp olive oil
  • 250g Italian spelt or farro
  • 500g courgettes
  • 200g can green olives, drained
  • Half a jar roasted red peppers or Piquillo peppers, drained and finely sliced
  • 60g rocket or salad leaves
  • 285g Burrata, drained

For the dressing:

  • 2 tsp maple syrup
  • 5½ tbsp extra virgin olive oil
  • 1 lemon, zest and juice
  • 1 clove garlic, finely chopped or grated
  • 2 tsp chilli oil, to taste


  1. Preheat the oven to 200ºC, gas mark 6 and line a baking tray with baking parchment. Tear the bread into bitesized pieces and scatter over the tray. Drizzle with the olive oil and season. Bake for 10 minutes, or until golden and crisp.
  2. Meanwhile, cook the spelt according to pack instructions, then rinse in a sieve until cold and leave to fully drain. Slice the courgettes finely, using a mandolin if possible.
  3. Put the courgettes into a large bowl with the olives and peppers. Stir through the salad leaves and drained spelt. Whisk together the dressing ingredients in a small bowl, add to the salad and mix thoroughly to combine. Season with salt and pepper to taste. To serve, mound the salad on a large platter, tear over the burrata and sprinkle with the crunchy ciabatta.
Photo Credit: Jonny Hughes @jonny2love
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