Thoughts By Natalie
wellness

Ina Garten’s Panzanella Salad

Ina Garten's Panzanella Salad | Thoughts By Natalie

Lately, the idea of salads is absolutely unappealing. The texture of lettuce feels strange, and it just doesn’t have the same appeal as it used to pre-pregnancy. Thankfully, lettuce is not a requirement for salad, which led me to the discovery of the freshest, tastiest salad I’ve had in a long time: Panzanella.

What is it exactly? Essentially, it’s a toasted bread salad, featuring all kinds of fresh, chopped vegetables like heirloom tomatoes, cucumbers, and bell peppers. Add some capers, basil, and a tasty champagne vinaigrette, and you’d be eating exactly what you’re looking at here. Do yourself a favor and make this for lunch or dinner or even as a side to some grilled fish—there’s enough bread in there to hide the taste of vegetables—and fill you up—but tons of bright, nourishing nutrients too!

Ina Garten's Panzanella Salad | Thoughts By Natalie

Ina Garten's Panzanella Salad | Thoughts By Natalie

Ina Garten's Panzanella Salad | Thoughts By Natalie

Ina Garten's Panzanella Salad | Thoughts By Natalie

Panzanella
Recipe by Ina Garten

Ingredients
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

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1 Comment

  • Reply
    Renee
    August 8, 2015 at 1:49 pm

    I wish I’d found this recipe last year when I was pregnant and couldn’t stand the thought of lettuce! I need to make up for lost time and make this right away.

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