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Panzanella Salad

Posted Nov 10 2008 12:00am

This is one of my favourites! It's loaded with veggies, and loaded with taste! It's pictured to the right, with halibut and roasted potatoes.

3 Tbsp Olive oil
1 small loaf of french bread, cut into 1" cubes, OR 6 cups of store-bought seasoned bread cubes
1 tsp salt (I usually leave this out)
2 large, ripe tomatoes, cut into cubes
1 cucumber, unpeeled, sliced
2 celery sticks, chopped
1 red bell pepper, cut into cubes
1 yellow pepper, cut into cubes
1/2 red onion, thinly sliced
20 large basil leaves, chopped
3 Tbsp capers, drained


1 tsp minced garlic
1/2 tsp Dijon mustard
3 Tbsp champagne vinegar (I use red wine vinegar)
1/2 cup Olive oil
1/4 tsp ground pepper

Heat oil in large pan.
Add bread and salt; cook over low-med heat, tossing frequently for 10 minutes or until browned.
Toss all veggies and remaining ingredients in a bowl, add bread cubes, drizzle with dressing, toss and ENJOY!!

This recipe is great because of the variety of veggies... more colours = more nutrients! Plus, the olive oil is high in monounsaturated fat ("good" fat). Virgin and extra virgin olive oil are less processed and may have higher amounts of polyphenols, those helpful antioxidants that may help prevent against cancer and heart disease. They are also more flavourful, which is great for this salad.

* Remember to store olive oil in a cool, dark place so the quality and anti-oxidants don't deteriorate as quickly.

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