This 20-Minute Summer Panzanella Salad has a secret side benefit on top of being packed with nourishing antioxidants. AD
Every single day 1.3 Million tomatoes, and 650, 000 loaves of bread are wasted in Canada alone. But what’s even more shocking is that 63% of the food we throw away could have been eaten! This salad is the perfect way to use up these commonly wasted ingredients.
🍅 HOW TO MAKE IT
• 6 cups of bread, cubed (works even better with stale bread!)
• 3 Tbsp olive oil
• Salt + pepper
• 1 lb mixed ripe tomatoes, cut into chunks
• 2 peaches, sliced
• ¼ cup fresh basil + extra to garnish
• 1 Tbsp fresh mint
• 9 oz burrata, torn into chunks
Dressing:
• 3 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 2 tsp honey
• 1½ tsp Dijon
• 1 clove garlic, minced
• Salt to taste
Directions:
Toss bread with oil, salt and pepper. Bake at 375°F for 12–14 min, or until golden, stirring halfway through.
Whisk together your dressing ingredients and set aside
To a large platter, add your bread chunks, tomatoes, peaches, basil, and mint. Pour the dressing on top and toss to coat.
Top with burrata, and more fresh herbs. Enjoy!
Notes:
Bread: I like sourdough, ciabatta or French bread, but you can use up any bread you’ve got to keep it from getting tossed!
Have you had panzanella before?! I can’t wait to hear what you think of this one!
#EveryBiteCounts #lovefoodhatewasteca #metrovancouver #summersalad #panzanellasalad #tomatorecipes
Did you know that 1.3 million tomatoes are wasted every single day in Canada? This panzanella salad is way too good to let that happen and takes just 15 minutes to pull together. We’ve got crispy golden bread chunks soaking up those juicy summer tomatoes. No worries if they’re a little bruised. And I love adding peaches this time of year and some gooey bara to finish it all off. This insanely delicious salad is a total summer must have and helps you cut down on food waste,
Dining and Cooking