Panzanella

0 0
Panzanella

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 English Cucumber
1 pack (250 g) Cherry tomatoes
1 large Fennel bulb
2 cups Rocket salad
1 pack Tempeh
1/4 cup Olive oil
3 tablespoon red wine Vinegar
To taste Salt and pepper
2 slices home-made gluten-free Bread You can use any type of bread, better if rustic
A handful fresh Basil
1 tablespoon Basil paste

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
Cuisine:

This panzanella salad is a humble dish with a great flavour. Use it as a filler at parties or in a dinner with guests, or enjoy it as a full meal when you don't have time to cook: it will always be great!

  • 15 minutes
  • Serves 4
  • Easy

Ingredients

Directions

Share

Panzanella is a popular salad from the peasant tradition of Tuscany. It uses vegetables and stale bread seasoned in olive oil and red wine vinegar for a filling and satisfying meal. Despite its humble origins, it’s absolutely mouthwatering! Panzanella can be used as a side dish or as a full meal. Here I have prepared a basic version with the addition of grilled tempeh. The basic ingredients for panzanella are fennel bulbs, tomatoes, red onion, and cucumber. You can add other greens and vegetables of your choice and omit the tempeh if preferred. Typical additions would be green olives, celery, rocket salad or spinach, carrots and turnip. The flavours of panzanella should be refreshing with a bit of a zing, and its texture should be crunchy.

To prepare panzanella, slice and dice the vegetables and transfer them to a large salad bowl. Season with salt and pepper, olive oil, and red wine vinegar. Then, cook the tempeh and transfer to the bowl. If you have fresh bread, toast it, dice it, and add it to the salad. Finally, add a handful fresh basil leaves and (if desired) some basil paste. Mix well, and serve!

(Visited 11 times, 1 visits today)

Steps

1
Done
8 minutes

Slice and dice

Rinse all the vegetables. Peel the cucumber skin with a potato peeler, then dice it into irregular chunks. Halve the cherry (or plum) tomatoes. Halve the fennel, cut off the top leaves, and remove the outer layers. Then, slice it thinly. Thinly chop the rocket salad and the fresh basil leaves. Finally, dice the tempeh, slice two pieces of bread and toast them.

2
Done
5 minutes

Cook the tempeh

Brush the grilling pan with a little olive oil, heat it and transfer the tempeh to the grill. Grill if for a few minutes on both sides, then take off the heat and transfer to the salad bowl.

3
Done
2 minutes

Mix and serve

Season the salad with salt, pepper, the rest of the olive oil, and vinegar. Mix well, then dice the toasted bread and the basil paste (if used), and mix again. Transfer to the serving bowls and top with some more fresh basil. Your panzanella is ready!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Boiled corn on the cob
next
Baked gluten-free donuts
previous
Boiled corn on the cob
next
Baked gluten-free donuts

Add Your Comment