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Donair Meatball Panzanella Salad

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This Donair meatball Panzanella salad is a delicious mash-up of the infamous Halifax donair (formed into meatballs) and Tuscany's celebrated Panzanella salad! This is a fun and delicious dish with a great balance of textures and flavors.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Donair meatball Panzanella salad.

Canada Beef compensated me financially for this post. However, all views and opinions are mine.

I love to cook Italian food. Pasta, tiramisu, risotto, you name it, I love it. It’s funny, though, because I haven’t shared many Italian-inspired recipes here other than this chicken Florentine soup and this pistachio ice cream.

I’m not sure how well this Donair meatball Panzanella salad would go over in Tuscany, but I have to tell you, it’s freakin’ delicious. Panzanella salad is a Tuscan dish traditionally made with day-old crusty bread, ripe tomatoes, and fresh vegetables such as red onions, cucumbers, or bell peppers. Brought to life with tangy olive oil, red wine vinegar, and garlic dressing, this bread salad is often finished with fresh basil leaves.

On the other hand, Halifax, where I live, is famous for the Halifax Donair. This savory fast-food dish features thinly sliced spiced meat, typically beef, cooked on a rotating spit and then wrapped in warm pita bread. Garnished with diced tomatoes, chopped onions, and a sweet garlic sauce, Donair is a well-loved late-night snack across Canada. I hope you give it a try!

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Why You’ll Love This Recipe

✔️ As strange as it may sound, it’s extremely delicious!
✔️ It has a little bit of everything going on. Crunchy, chewy, salty, spicy, tangy, and creamy.
✔️ The salad stores well. Make it ahead and keep it in the fridge until you’re ready to serve.

Ingredients For Donair Meatball Panzanella Salad

For The Quick Pickled Red Onions & Creamy Garlic Dressing

Ingredient shots to make pickled red onions and creamy garlic dressing.

Ingredient Notes For The Quick Pickled Red Onions & Creamy Garlic Dressing

  • Red Onions: I used pearl red onions for this recipe but probably wouldn’t do it again. They’re so tiny and kind of hard to peel, but they look really cute when they’re sliced on a mandolin. They add a tangy, sweet crunch when pickled in the red wine vinegar.
  • Red Wine Vinegar: A key ingredient in dressings and marinades, it pickles the red onion and balances the richness of the meatballs.
  • Olive Oil: I prefer the taste of olive oil in my garlic dressing, but it does have a stronger flavor than canola or vegetable oil.
  • Mayonnaise: This is used as the creamy base of the garlic dressing.
  • White Vinegar: More acidic and sharper than red wine vinegar. Used to balance the honey in the dressing.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.

Ingredient Substitutions For The Quick Pickled Red Onions & Creamy Garlic Dressing

  • Red Onions: Substitute with sweet onions or shallots for a milder flavor.
  • Red Wine Vinegar: Apple cider vinegar or balsamic vinegar can be used for different acidities.
  • Garlic: Garlic powder or minced jarred garlic can be used, though fresh is preferred for better flavor.
  • Honey: Maple syrup or agave nectar are good alternatives for sweetness in the dressing.
  • Mayonnaise: For a lighter dressing, use Greek yogurt or sour cream.
  • Olive Oil: A neutral oil like canola or avocado can be used.
  • Sugar: Agave nectar, honey, or brown sugar can provide the desired sweetness.
  • White Vinegar: Apple cider vinegar or lemon juice can provide a similar acidic effect in the dressing.

For The Donair Meatballs & Panzanella Salad

Ingredients to make Donair meatballs and to assemble a Panzanella salad.

Ingredient Notes For The Donair Meatballs & Panzanella Salad

  • Ground Beef: The ground beef in this recipe is proudly sourced from Canada, known for its exceptionally high-quality beef. Canadian beef is renowned for its rich flavor and tender texture, stemming from Canada’s world-class standards in sustainable farming and animal welfare.
  • Crusty Bread: The backbone of Panzanella salad. It should be stale or lightly toasted to absorb the dressing without becoming too soggy.
  • Cherry Tomatoes: Adds a burst of sweetness and acidity. They should be fresh and can be halved or kept whole in the salad.
  • Fresh Mozzarella: Adds a creamy, mild flavor and texture. Tear or cut into small pieces to distribute throughout the salad.
  • Fresh Basil: A key herb in Panzanella. It adds a fresh, slightly peppery flavor. Tear or chop the leaves and add them before serving to maintain their color and aroma.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.

Ingredient Substitutions For The Donair Meatballs & Panzanella Salad

  • Crusty Bread: Day-old ciabatta or baguettes can be used; they should be sturdy enough to hold up in the salad.
  • Cherry Tomatoes: Grape tomatoes or diced regular tomatoes can substitute well.
  • Fresh Mozzarella: Feta, goat cheese, or burrata can offer a different yet pleasant taste and texture.
  • Fresh Basil: Fresh spinach or arugula can add a different green element, though they won’t replicate the distinct flavor of basil.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Donair Meatball Panzanella Salad

Process shots one through four.

STEP 1: Thinly slice the red onions and place them in a bowl with red wine vinegar. Set aside.

STEP 2: Place the creamy garlic dressing ingredients in a jar. Tighten the lid and shake well to combine. Set aside

STEP 3: Place the ground beef in a large mixing bowl with all the spices, salt, and pepper.

STEP 4: Use your hands or a fork to mix the meat and spices together until well combined.

Process shots five through eight.

STEP 5: Roll the beef into small balls, approximately one tablespoon each. Place the meatballs in a single layer inside the basket of a preheated air fryer. You may have to do this in batches.

STEP 6: Cook the meatballs at 400°F (200ºC) until a digital thermometer inserted into several meatballs reads at least 160°F (71ºC).

STEP 7: Tear the bread into pieces in a large bowl. Drizzle with some of the creamy garlic dressing and toss to coat.

STEP 8: Add some quick pickled red onions, cooked Donair meatballs, cherry tomatoes, mozzarella, and torn fresh basil leaves. Toss again to coat and spoon into serving bowls, adding more dressing or basil as needed.

Expert Tips

1. You can bake the meatballs in the oven if you don’t have an air fryer.
2. I used a Phillips 1.8 Litre Analog Airfryer to test this recipe.
3. Be careful not to overmix the ground beef, which can result in tough, dry meatballs.

Recipe Notes

  • Make the quick pickled onions first to sit for at least 10 minutes before use. This allows the onions to absorb the vinegar and become more flavorful.
  • You will probably have creamy garlic dressing left over. You can store it in the jar, tightly sealed in the fridge for up to two weeks. Use it anywhere you would use salad dressing.
  • Instead of making meatballs, compact the ground beef in a standard 9 x 5-inch (23 x 13 cm) loaf tin. Cook it in the oven at 400°F (200ºC) until a digital thermometer inserted reads at least 160°F (71ºC). Cool the loaf slightly, then turn it out and slice it thin. Pan-fry the slices in a little vegetable or canola oil in a skillet to crisp them up. Proceed with the recipe as written.
  • Make sure to shake the meatballs in the air fryer basket halfway through cooking. This will help the meatballs cook more evenly.
  • You can customize this recipe however you like. I sometimes add sliced cucumber, raw or roasted red peppers, or diced avocado.
A bowl of donair meatball Panzanella salad with salad serving spoons in the bowl.

Recipe FAQ

What is a Halifax Donair?

A Halifax Donair is a type of sandwich popular in the Canadian city of Halifax, Nova Scotia. It’s made with thinly sliced spiced beef shaped into a loaf and cooked on a spit. The meat is then sliced and served on pita bread with a sweet garlic sauce, diced tomatoes, and chopped onions. Donair sauce is made with condensed milk, sugar, garlic powder, vinegar, and evaporated milk, which gives it a distinct sweet and tangy flavor. The Halifax Donair is considered to be a local specialty and has become a symbol of Halifax’s culinary identity.

Did Halifax invent Donairs?

The Halifax Donair is a variation of traditional Greek gyros and Middle Eastern doner kebabs, which typically consist of seasoned meat cooked on a vertical rotisserie and served in pita bread. While Halifax did not invent gyros or doner kebabs, the Halifax Donair is a unique adaptation created by Peter Gamoulakos, a Greek immigrant to Halifax, in the 1970s. Gamoulakos adapted the recipe to suit Canadian tastes by using beef instead of lamb, adding his own blend of spices, and creating the sweet garlic donair sauce, now a hallmark of the Halifax Donair. So, while the Halifax Donair is not a completely original creation, it is a unique and beloved adaptation that has become an important part of Halifax’s culinary culture.

Why is it called Panzanella salad?

The name “Panzanella” comes from the Italian words “pane” (bread) and “zanella” (soup bowl), which refers to the fact that the salad was traditionally made by soaking stale bread in water or broth to soften it and then mixing it with tomatoes and other vegetables in a bowl.

Did you make this Donair meatball Panzanella salad? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

Donair meatball Panzanella salad.

Donair Meatball Panzanella Salad

Author: Kelly Neil
This Donair meatball Panzanella salad is a delicious mash-up of the infamous Halifax donair (formed into meatballs) and Tuscany's celebrated Panzanella salad! This is a fun and delicious dish with a great balance of textures and flavors.
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Family Meal Ideas
Cuisine European / Canadian
Servings 10 servings
Calories 702 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Large and small bowls
  • Large jar with tight fitting lid
  • Knife and cutting board
  • Air fryer
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
  

Donair Meatballs

  • 1 pound ground beef, lean or extra lean
  • 1 teaspoon EACH salt, dried basil, and dried oregano
  • ½ teaspoon EACH garlic powder, onion powder, and sweet paprika
  • ¼ teaspoon fresh ground black pepper

Pickled Red Onions

  • ½ cup red onion, about ¼ to ½ of a large red onion
  • ½ cup red wine vinegar

Creamy Garlic Dressing

  • 1 clove garlic
  • ½ cup olive oil, or canola or vegetable oil
  • ¼ cup white vinegar
  • ¼ cup mayonnaise
  • 1 tablespoon honey
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

To Assemble The Panzanella Salad

  • 6 cups crusty bread, about one small-medium loaf
  • 1 cup cherry tomatoes
  • ½ cup fresh mozzarella, or any other mozzarella you like
  • fresh basil, for garnish

Instructions
 

  • Thinly slice the red onions and place them in a small bowl. Cover them with the red wine vinegar and set aside.
  • Mince the garlic clove and add it to a large jar with a tight-fitting lid. Add the olive oil, vinegar, mayonnaise, honey, sugar, salt, and ground pepper to the jar. Close the lid tightly and shake well to combine. Set aside.
  • Preheat an air fryer for 5 minutes at 400ºF (200ºC). Combine the beef, salt, basil, oregano, garlic powder, onion powder, paprika, and pepper in a large bowl. Gently mix with clean hands or a fork until evenly combined.
  • Roll the meat mixture into approximately 28 to 30 1-inch (2 ½-cm) meatballs. Place the meatballs in a single layer inside the basket of the preheated air fryer, in batches as necessary. Set the time for 5 minutes. Shake the basket to toss the meatballs. Set the time for another 5 minutes. Cook until the meatballs are crisp on the outside and a digital instant-read thermometer inserted into several meatballs reads at least 160ºF (71ºC).
  • Tear the bread into bite-sized pieces in a large bowl and slice the cherry tomatoes in half.
  • Drizzle the bread with creamy garlic dressing and stir to coat. Add pickled red onions to your liking, then add the cooked Donair meatballs and halved cherry tomatoes. Tear the fresh mozzarella directly into the bowl. Toss again to coat, adding more dressing as needed. Spoon the salad into serving bowls and garnish with basil leaves.

Recipe Notes

  • Make the quick pickled onions first so they can sit for at least 10 minutes before use. This allows the onions to absorb the vinegar and become more flavorful.
  • You will probably have creamy garlic dressing left over. You can store it in the jar, tightly sealed in the fridge for up to two weeks. Use it anywhere you would use salad dressing.
  • Instead of making meatballs, try compacting the ground beef in a standard 9 x 5-inch (23 x 13 cm) loaf tin. Cook it in the oven at 400°F (200ºC) until a digital thermometer inserted reads at least 160°F (71ºC). Cool the loaf slightly, then turn it out and slice it thin. Pan-fry the slices in a little bit of vegetable or canola oil in a skillet to crisp them up. Proceed with the recipe as written.
  • Make sure to shake the air fryer basket halfway through cooking people. This will help the meatballs cook evenly.
  • Feel free to make the salad more colorful by adding more ingredients such as sliced cucumber, raw or roasted red peppers, or diced avocado.

Nutrition

Serving: 226gCalories: 702kcalCarbohydrates: 82gProtein: 26gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 39mgSodium: 1128mgPotassium: 358mgFiber: 4gSugar: 10gVitamin A: 121IUVitamin C: 4mgCalcium: 122mgIron: 7mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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