Panzanella is an Italian bread salad that’s typically made with summer tomatoes. Mom’s version is simplified with a spring green update.
Grain-free goodness
Swap the bread in this salad with the same measure of cooked gigante or white beans if you’re looking for more protein.
Spring Mix Panzanella
Ingredients
- 1 regular or gluten-free baguette, cut into 2 inch (5 cm) pieces
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- 8 cups (2 L) spring mix salad greens
- 1/4 cup (60 mL) grated Parmesan cheese (optional)
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) red wine vinegar, plus more as needed
- 2 tsp (10 mL) grainy mustard or Dijon mustard
- 1 garlic clove, grated
- 1/4 tsp (1 mL) salt
Nutrition
Per serving:
Per serving:
- calories238
- protein6 g
- total fat14 g
- sat. fat2 g
- total carbohydrates25 g
- sugars2 g
- fibre1 g
- sodium440 mg
Directions
01
For salad, preheat oven to 400 F (200 C). Add bread pieces to large baking sheet and toss with oil and salt. Bake for 8 to 12 minutes, until bread is beginning to toast. Cool completely.
02
For dressing, in large salad bowl, whisk oil, vinegar, mustard, garlic, and salt to combine, and then add cooled bread and toss to coat. Add salad greens and cheese on top of bread and toss well to incorporate just before serving (you can transport salad greens and cheese on the bread, just don’t combine until serving time). Taste a piece of bread and lettuce and add a splash more vinegar if it needs some brightness. Serve.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
