Winter warm panzanella salad is bright, with colorful grilled veggies, flavorful with Italian seasonings and a golden, beautifully toasted bread. This salad is a great example of how we love our salads in the winter: warm, hearty, and bursting with nutrition.
Little by little we are getting back to our routine after the holidays. We have been eating more salads, cutting all the sweets and slowing down on the wine. Because of this change we thought about this winter but still warm panzanella salad. We had a bunch of over ripe veggies in our fridge and I thought why not make a warm salad in a bowl of bread? We made it and it was perfect!! It was light, flavorful and comforting!! We grilled what we had in our fridge. You can do it the same when you make this salad.
I’ve had many panzanella salads before, some of them great some not so much. One of the highlight of this salad is the bread. It needs to be a nice bread that was day old. While we were eating this salad I was thinking that this salad reminded me a little bit of bruschetta. We tore this bread in pieces and scooped to get as many veggies as we could. Enjoy it!
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- 1 cup, ripe cherry tomatoes
- 2 tablespoons pine nuts, toasted
- ½ cup kalamata olives, pitted and coarsely chopped
- 1 cup shredded fresh basil leaves
- 2 tb extra-virgin olive oil plus for brushing vegetables
- 1 red bell pepper, stemmed, seeded and julienned
- 1 yellow bell pepper, stemmed, seeded and julienned
- ½ large white onion, peeled and thinly sliced
- Goat cheese
- Salt, pepper and Italian seasoning to taste (dried oregano, thyme, basil marjoram0
- 1 bread bowl
- Mixed greens: arugula and spinach
- SALAD DRESSING
- Balsamic Vinaigrette
- Olive oil
- ½ c. balsamic vinegar
- 1 T. minced Shallots
- 1 tsp. dijon mustard
- In a large pan add tomatoes, bell peppers and onions.
- Drizzle olive oil and season with salt, pepper and Italian seasoning. Grill vegetables on a grill pan set over medium high heat or roast in a 400 F oven until caramelized. Set aside.
- Toast the pine nuts in a pan over medium heat.
- While the veggies are grilling, cut the top off the bread and take all the bread out of the inside.
- Spread butter on the side of the bread and on the the lid
- Put the bread on a sheet pan and toast for about 10 minutes at 400 degrees.
- In a sauté pan add the grilled veggies, kalamata olives, mixed greens, shredded basil leaves and goat cheese for one minute just to warm up.
- Pour the salad dressing over the top and add to the bread bowl. Top with toasted pine nuts.
- Serve while still warm.
- SALAD DRESSING
- Combine shallots, dijon, salt, pepper and balsamic and mix well. Slowly drizzle in olive oil until combined. .
- Adjust seasoning with salt and pepper.
Beijos and Tchau!