Italian Salads
Italian salads are simple, seasonal and dressed at the last moment with good extra virgin olive oil, salt and a splash of vinegar. In summer, Tuscans make panzanella with ripe tomatoes and day-old bread; in winter, they turn to citrus and crunchy fennel.
Here you’ll find our favorite salads from the cooking school, including panzanella, Sicilian orange and fennel salad, and warm baked fennel with orange and pomegranate. They are light, colorful and naturally vegan.
Sicilian orange and fennel salad with black olives
The most refreshing of winter salads, this sounds a little odd, but is wonderful!
Baked fennel with oranges and olives
Baked Fennel with Oranges and Olives is a light, fragrant, and incredibly simple dish to prepare. Inspired by the classic Sicilian fennel and orange salad, this version takes the same refreshing ingredients and transforms them in the oven, deepening their flavors. The sweetness of the oranges, the subtle anise notes of the fennel, and the briny kick from the black olives come together beautifully in this elegant side dish.
Baked fennel with orange and pomegranate
Soft-baked fennel with orange and fresh pomegranate seeds: a colourful, easy autumn side dish from our Tuscan cooking school.
Panzanella: Tuscan bread and tomato salad, two ways
This is a great dish to make a couple of hours in advance in the summer, to have ready waiting for you in the fridge when you get back home. It is light yet satisfying.