Vegan option when done with vegan cheese! Can also omit the cheese entirely.
Gluten free option if done with gluten free bread!
A complete raw vegetable panzanella. What is a panzanella? Only the best way to bring so many vegetables together to create a healthy lunch that will keep you feeling full, longer. A chef’s favorite way to use some of the last bits of stale bread!
A panzanella is bringing marinated bread and vegetables together to create a flavorful salad. In addition, this will help utilize veggies that could be going bad soon!
Cherry tomatoes that are bursts of flavor are full of antioxidants and vitamins. Great for your skin and they are in season right around this time! Please avoid if on anti-inflammatory diet! This can be too acidic of a food for some.
Arugula is an aid in immune function (packed with vitamin C). Comparable to kale with its fiber, manganese, vitamin K, and vitamin A.
Basil, another anti-inflammatory food packed with vitamins A,C,K, manganese, iron, omega fatty acids, and calcium.
Red bell peppers are full of fiber, vitamin A, vitamin K, iron, and folate. Did you know the red bell pepper is the healthiest of the peppers because it is harvested the latest? This gives the pepper a chance to receive all the nutrients it needs before being eaten. Red is the last color the pepper turns as it grows.
Ingredient quantities can depend on how big of panzanella you want to make. This recipe will call for 2 portions. Awesome flavor when left marinating overnight.
- Ciabatta or sourdough bread – stale for best flavor and effect. Can also make croutons with the bread by putting them in the oven.
- Cherry tomatoes – 1/2 pack – about 12 ounces
- Arugula – 1/2 cup
- Basil – 1 bunch – about 5 leaves – chiffonade or thinly sliced
- Granny smith apple – 1/4
- Orange bell pepper – 1/2
- Shallots – 1/8 – minced
- Burrata or any soft cheese of your preference – optional
Dressing – this will also depend on how much dressing you want to make and put on your panzanella. This quantity will make enough to be dressing for up to 3 days if stored in an airtight container.
- Balsamic vinegar – 1/2 cup – 4oz
- 2 lemons juiced
- Salt and pepper – as needed/to taste
- White wine – sauvignon blanc best for dressings – 1 fl oz
- Honey – 2 tbsp
- Mustard – 1/2 tsp – the lecithin will help emulsify the vinaigrette
- Extra virgin olive oil – 3/4 cup
Start with dressing so flavors have time to marry while you cut up fresh vegetables.
Vinaigrette:
In a mixing bowl, put all ingredients in besides the olive oil. Combine ingredients well before adding in oil.
After all ingredients are combined, in a slow steady stream add in olive oil and whisk continuously. This will help emulsify the vinaigrette. Avoid adding the oil in too fast as to this will break/separate the vinaigrette.
After the dressing is well combined/emulsified, cover and store in the fridge until you plate your panzanella.
Take your stale bread, rip or cut it into cubes, and coat with olive oil, salt, and pepper. Put this in the mixing bowl first as to the juices of all the veggies and fruit will absorb into the bread and create a flavorful crunchy bread within your salad.
Begin cutting up your vegetables and fruit and continuously stir it with the bread to get the flavors combined.
Get the dressing from the fridge and pour over mixing bowl with panzanella ingredients. Toss well to combine.
Get your plate and serve your panzanella up to your own portion size! Top with your choice of cheese (I recommend burrata!)
Enjoy!
