Panzanella is an Italian dish that is traditionally made with day old bread. It is a great summer recipe because it uses delicious, fresh summer produce like tomatoes and cucumbers.
For the Vinaigrette
2 cloves garlic (minced)
2 Tablespoons red wine vinegar
1 teaspoon spicy or Dijon mustard
1/2 cup olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
For the Salad
1 hot house cucumber
20 – 30 basil leaves
This depends on the size of the leaves, I used 30 medium leaves.
1/2 – 1 small red onion
I use a whole one, but I love red onions 🙂
1 teaspoon Kosher salt
3 cups homemade croutons
3 cups of day old bread (cubed)
6 cups of day old bread (cubed)
1. Combine the garlic, red wine vinegar and mustard into a bowl, whisk in the olive oil. Then add the salt and pepper. Do a taste test and decide if you want to add more salt or pepper.
2. Cut the cucumber long ways and remove the seeds. Then cut it into bite size pieces. Place into a large bowl.
3. Remove the core of the tomato and quarter it. Remove the seeds. Dice the tomato and and add it to the bowl with the cucumbers.
4. Chiffonade your basil but do thicker slices then you normally would. (To chiffonade, stack several basil leaves and roll them into a tight roll, slice them starting at one end. Normally you would do thin “little” ribbons which is what chiffonade means but, in this case, I sliced my ribbons thicker). Add it to the tomato and cucumbers.
5. Slice the red onion into thin slices. Add them into the bowl along with another teaspoon of Kosher salt and the vinaigrette. Stir.
6. Cover the bowl and refrigerate for 2-3 hours.
7. Remove from the refrigerator and add the croutons and day old bread. Stir. Allow this to set for 30 minutes to an hour before serving.
It is hard to believe that raw food could be so good. Below is a good list of ingredients for a yummy alkalizing lunch. Use this recipe as is, or modify ingredients to meet your taste.
4 cups kale and romaine
2 cups cherry tomatoes
4 cucumbers diced
1-2 cups sweet baby bell peppers
1 cup diced celery
4-5 homegrown heirloom tomatoes
1-2 cups finely chopped cauliflower
Fresh mint and basil, diced
1/2 chopped red onion
Mix all the ingredients in a bowl to create a beautiful Mediterranean Salad. Then create the raw hummus recipe below for the dressing. Or use a healthy dressing option of your choice.
Raw Hummus Recipe
1 cup raw sesame seeds
1 cup lemon juice
1 clove garlic
While we are at it, here is another awesome raw food salad recipe as a bonus for today.
Ingredient List for Yummy Raw Food Salad
Spinach or other nutrient dense leafy green
Red peppers, the more vibrant the color the better, a great source of vitamin C
Apples, adds fiber
Sprouts are a wonderful source of nutrition and enzymes. You can also buy fresh sprouts at the store, if you don’t feel like sprouting your own
Pumpkin seeds, are helpful against parasites, although they are by no means a complete solution. I like to do a parasite cleanse at least 4x year, just to be safe.
Dried Cranberries, be sure there is no added high fructose corn syrup
Goji Berries, Asian superfood of the great Goji warrior
Marinated artichoke hearts. I love to add these whenever I am at a salad bar.
Hemp seeds, good source of protein, healthy fats and fiber.
Salad Dressing Ingredients
Extra virgin olive oil, organic cold pressed
Raw Apple cider vinegar
I like to add fresh or dried herbs to my salad dressing. There is a bulk herb section at the health food store. They have small bottles of a bunch of different single herbs and spices as well as combos. I like to look and smell, then bring home a new one to try every now and then. A great way to familiarize myself with some new flavors.