Panzanella is an Italian bread salad and can be made in many ways. This is how I make mine - which is filling, healthy, and delicious.
This picture really doesn't give this salad justice. It's a lot prettier in person.
Here’s what I buy at the store and you can make lots of individual portions or a couple of big portions out of these ingredients over the week.
- Mini whole-wheat bagels (Thomas or Trader Joe brand)
- Fresh mini-mozerella balls (called ciliegine on the package and comes packaged in water)
- Jar of roasted red peppers (sometimes labeled as roasted poquillo peppers)
- Jar of sun-dried tomatoes (the kind I get are in an oil)
- Fresh basil
- Cherry tomatoes
- Garlic
- Red onion
- Avocado
- Balsamic Vinegar
- Extra virgin olive oil (good brand b/c you’re not going to cook with this)
*I really don’t measure stuff out so this is approx.
As you chop, but everything in a bowl.
- ½-1 clove of garlic, chopped
- 2T chopped red onion
- 4-6 cherry tomatoes, chopped into quarters
- 1 roasted red pepper, chopped
- 1T sun-dried tomatoes, chopped
- 3 mozzarella balls, halved or quartered
- ¼ avocado, chopped (keep the pit with the part you don’t use and it’ll stay good for the next time)
- 5-6 basil leaves, place on top of each other and roll like a cigar and chop
Add salt and pepper to all of your chopped veggies. Then add about 1 to 2 tablespoons of balsamic vinegar and about 1 tablespoon of good extra-virgin olive oil. Toast one mini bagel and chop into bit size pieces. Toss everything together and serve. So good!
Hope you enjoy! Let me know if you add something different and how it goes. I bet strawberries would be really good in this, too. I might try that later this week.
Happy bread-eating!
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