A few years ago I discovered the panzanella salad. This salad is actually a Tuscan bread salad that uses all of the items that are left over from previous meals to make another. We added our southern interpretation of this salad by adding local tomatoes, and little green peas. Truthfully, you could add whatever you have available. For next time, I am thinking red, ripe, strawberries, and in the winter, you can add brussel sprouts. Deliciousness!
This recipe has been modified but was inspired from Sprouted Kitchen.
3 Cups Whole Grain Bread, in Cubes
½ Cup Roasted Red Peppers – You can make your own by turning on your kitchen burner and allowing the skins of the red peppers to become charred on each side. After the whole pepper is complete, place them in a bowl and cover with plastic wrap for 15 minutes. Afterwards, use your hands to wipe off the charred skins.
2 Medium Heirloom Tomatoes
½ Medium Sized Red Onion
1 Cup frozen peas (they look like black eyed peas but are green)
1 Cup Basil, Roughly Chopped
1 Cup Arugula
¼ Cup Toasted Pine Nuts
1 tbsp. Extra Virgin Olive Oil
Garlic Salt and Fresh Ground Pepper
Oven to 400’
Spread the bread cubes on a baking sheet, drizzle with the tablespoon of extra virgin olive oil and toss them around in the baking pan. Give a generous amount of salt and pepper and toast in the top rack of the oven for ten minutes. Toss them around half way through baking time. Give a rough chop to the roasted red peppers. Slice the tomato into cubes, leave them seeded. Slice the red onion as thin as possible either with your amazing knife skills or a mandolin.
In a large bowl, combine the bread, tomatoes (and some of their juices), red onion, red peppers, peas, arugula, half of the basil and pine nuts. Drizzle pesto onto the panzanella and toss, or serve individual amounts of dressing for the preference of your guests.