HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGoat Cheese & Cherry Tomato Panzanella Salad
Goat Cheese & Cherry Tomato Panzanella Salad

Goat Cheese & Cherry Tomato Panzanella Salad

with Caramelised Onion & Almonds

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We've turned this classic Italian salad into a main course marvel that's perfect for summer! With golden croutons, marinated goat cheese and loads of flavour from the caramelised onions and roasted almonds, this meal has is light, fresh and just right.

Tags:Low Calorie
Allergens:GlutenSoyMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

cherry tomatoes

1 unit

red onion

1 unit

rosemary panini

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 tub

marinated goat cheese


1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Sesame, Peanuts, Soy)

1 unit


1 bag

spinach & rocket mix

Not included in your delivery

olive oil

1 tbs

balsamic vinegar (for the onions)

2 tsp


1 tsp

brown sugar

(May be present Milk, Sesame, Tree Nuts, Gluten, Peanuts, Soy)

2 tsp

balsamic vinegar (for the tomatoes)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1810 kJ
Fat21.4 g
of which saturates5.2 g
Carbohydrate40.7 g
of which sugars12.9 g
Dietary Fibre0 g
Protein14.8 g
Cholesterol0 mg
Sodium552 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Baking Paper
Baking Tray
Medium Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Slice the cherry tomatoes in half. Thinly slice the red onion. Tear or cut the rosemary panini into 1cm chunks. In a large bowl, combine the cherry tomatoes, balsamic vinegar (for the tomatoes), oil from the goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) and a generous pinch of salt and pepper. Toss to coat. Set aside


Place the rosemary panini chunks on an oven tray lined with baking paper, drizzle with oil from the goat cheese tub and season with a pinch of salt and pepper. Bake for 5-7 minutes, or until golden and crisp.


While the croutons are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook for 5-6 minutes, stirring regularly until softened. Add the balsamic vinegar (for the onions), the water and brown sugar and mix well. Cook for a further 3-5 minutes or until dark and sticky. Transfer to a small bowl.


Roughly chop the roasted almonds. Roughly chop the cucumber.


Add the spinach & rocket mix, cucumber and croutons to the large bowl with the cherry tomatoes and toss well to coat. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.


Divide the salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Top with the caramelised onions and sprinkle with the roasted almonds.