PANZANELLA (ISH)

Panzanella is one of those dishes I've always wanted to make, but just never took the plunge. Traditionally, it is made with bread, tomatoes, and spices, but I wanted a bit more green for my post workout dinner. ;) 

The best part about this is the bread, so don't skimp out on it. I got a really dense whole grain loaf that was full of raisins and nuts. Also, make sure to get one that isn't fresh out of the oven. It is better a little stale. 

I put this together in about 15 minutes, so I highly recommend it for a dinner party or a an easy [veg] dinner. 

PANZANELLA SALAD

INGREDIENTS

  • 1 whole grain stale bread loaf
  • 1 can great northern beans, drained and rinsed
  • 2-3 handfuls spinach/arugula mix
  • 1/2 cup slow roasted tomatoes in oil, chopped
  • 2-3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 3 teaspoons adobo seasoning
  • 2 teaspoons dried oregano
  • 2 teaspoons crushed red pepper
  • 1 lemon
  • evoo

Preheat oven to 350 degrees. Cut bread into 1 inch cubes and place into a large bowl. Sprinkle with 1 teaspoon adobo seasoning, 1 teaspoon oregano, and crushed reds. Drizzle with olive oil, adding spices and s&p to taste. Bake in oven until just crunchy.

Meanwhile, place all other ingredients in a large bowl. Squeeze one half of the lemon onto the salad, and add the rest of the spices. I always save the roasted tomato oil too, so I drizzled some of that on it as well. The more flava the betta. Nah'm sayin?

Add the bread to the salad, and mix well. From here I always add my "pinches and dashes". A little bit more spice, a little bit more lemon... You know, you know. 

I feel like there are tons of ways to play on this. Add artichokes? Olives? Maybe make it Mediterranean style? I'm up for suggestions....

 

 

Anna JepsonComment