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Vegetarian Recipes

Panzanella Salad

https://www.loveandlemons.com/panzanella-salad/

If I had to choose one ingredient that best represents summer, it would have to be the tomato! Everyone loves perfect bright, juicy summer tomatoes, and in my opinion, there’s no better way to celebrate them then with panzanella!

This recipe has been a fan favorite (and one of our favorites) for awhile, so I thought I’d share it again now that all of these ingredients are in peak season. If you look closely, you’ll see that there are more than just tomatoes in this panzanella. I call this one my “everything summer” panzanella because I took the liberty of tossing in a few sweet peaches and some fresh corn, in addition to a plethora of colorful heirloom and cherry tomatoes. It’s basically the salad you want to make for dinner the day you come home from the farmers market with all kinds of good stuff.


Panzanella Bread Salad ingredients

What is Panzanella?

Panzanella is an Italian bread salad. Traditional panzanella features cubes of stale bread, plenty of ripe tomatoes, onion, vinegar, and olive oil. I keep the vinegar, oil, onion, and tomatoes in this variation, but as you can see, my “everything summer” twist is wholly unconventional. With the sweet, juicy peaches, crisp corn, and chewy chickpeas, it’s a delectable showcase for late summer produce.

How to Make This Panzanella Salad

First, gather all of the best tomatoes, peaches, corn, and basil that you can find.

Second, find some good bread! I nabbed a gorgeous round of sourdough at my farmers market. You’re ready to cook!

Did I mention that this is a one bowl recipe? The dressing gets stirred at the bottom of a large bowl, before everything else gets added. It couldn’t be easier!

Next, add “everything summer” to the bowl – the tomatoes, peaches, corn, basil & some shaved red onion. Stir to let the peach and tomato juices mingle together.

Fold in some crusty day-old bread. Let it sit for a few minutes so that the bread can soak up some of the juices. Top with roasted chickpeas (optional for a little protein!) and plenty of sliced basil leaves.

Panzanella Salad Recipe Variations

This salad is flexible, so make it to your liking! Here are a few ideas to get you started:

  • If you don’t like corn, skip it.
  • Replace the peaches with extra tomatoes, or with half tomatoes and half sliced English cucumber.
  • Add grilled or roasted red bell pepper.
  • Top it with shaved Parmesan.
  • Stir in some mini fresh mozzarella balls.
  • Add dollops of fresh pesto at the end.
  • If you have extra time, toss your bread cubes with a bit of olive oil and bake in a 425-degree oven until they’re nicely golden, about 10 minutes. The stale bread will really soak up the salad’s tangy dressing, and it will hold its shape better if you want to make this salad ahead!

Let me know what variations you try!

What to Serve with Panzanella Salad

Enjoy the panzanella on its own or serve it as a side dish. It would be excellent with classic summer picnic fare like portobello burgers, black bean burgers, veggie burgers, or BBQ sandwiches. It would also be a good starter for a light summer lasagna or roasted vegetable pasta.

No matter what, pair it with some crisp white wine and savor the last bits of summer!

If you love this panzanella salad recipe…

Try my watermelon salad, pasta salad, broccoli salad, potato salad, or any of these summer salads next!

Panzanella Salad

Author: Jeanine Donofrio

Recipe type: Salad

  • 3 tablespoons extra-virgin olive oil, more for drizzling
  • 3 tablespoons fresh lemon juice or sherry vinegar, more as desired
  • 3 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • ½ cup sliced red onion
  • Kernels from 2 ears of fresh corn
  • 10 small or 5 medium tomatoes, sliced into wedges
  • 16 cherry tomatoes, sliced in half
  • 3 peaches, pitted and sliced
  • 4 to 5 cups cubed crusty bread
  • 1 cup chopped fresh basil
  • Sea salt and freshly ground black pepper
  • 1 cup roasted chickpeas, optional
  1. In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
  2. To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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