I was swooning over the simple-deliciousness of this Creamy Hummus Pepper Panzanella – also known as “Bread Salad.” Quite often when I buy a loaf of bread to pair with pasta or soup – there is a nice chunk left over. This cozy, easy, money-saving salad is the perfect next-day recipe for leftover crusty bread. And did I mention, that this salad tastes amazing! Totally cravable. I’ll never feel guilty about leftover crusty bread again! The flavors: Creamy roasted red pepper “dressing” drizzled over marinated bread, black olives, crisp romaine lettuce, sweet onion and juicy chunks of fresh tomato. Balsamic vinegar, extra virgin olive oil, salt and pepper notes throughout..
Roasted Pepper Hummus 1 of 4
Blended up "wet" for the perfect healthy, creamy dressing.
Bread Salad 2 of 4
This salad even gets better as it sits. The flavors marinate and the bread softens.
Get Creative 3 of 4
You can add any ingredients you'd like to this salad! Artichoke hearts, mushrooms, avocado and more.
Sassy Panzanella 4 of 4
Who knew leftover food could be so chic??
You might think that this Panzanella is low brow cuisine – since it contains the essential ingredient of day old bread. But really, Panzanella, aka bread salad, is quite the haute cuisine nowadays. Really, what’s more trendy that finding ways to use food that might otherwise be tossed.
For the “dressing” instead of slathering on more of a light dressing – I add a drizzle of creamy roasted pepper hummus – homemade – I blend the hummus a bit on the “wet” side – so it drizzles nicely. My Double Roasted Red Pepper Hummus recipe – as seen in the images.
Plus, this dressing is the healthy choice because you get tons of creaminess – with added protein and vitamins from the hummus beans. Less fat than traditional “creamy or cheesy” dressings as well. You can even make the dressing fat free by omitting the added oil and tahini.
Who knew “leftover food” could be so chic??..
Creamy Hummus Pepper Panzanella
1 large heart of romaine, chopped
1 large tomato, chopped into large chunks
1/2 cup whole large black olives (or sliced)
1 small Vidalia onion, thinly sliced
1/4 cup roasted red peppers, thinly sliced
1 lemon, juiced + pinch of zest
pepper to taste
1 cup Double Roasted Red Pepper Hummus – dressing (some leftover for dipping bread cubes)
1/2 loaf day-old crusty bread, large cubes
mix together – bread marinade/dressing:
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 tsp black pepper
1/8 tsp sea salt
1/8 tsp garlic powder or minced garlic
1. Prep all your ingredients. Toss the bread with the bread cubes dressing. Set aside for at least ten minutes.
2. In a large bowl, toss the the veggies for the salad with the pepper, lemon juice and zest.
3. Add the bread to the veggies and toss well.
4. Pour into a serving bowl and drizzle with the hummus dressing.
Recycle our ideas to reuse your leftover protein: Sandwiches, soups, salads, and more!