This substantial panzanella salad is a great way to use up day-old bread from our favourite bakery. Fresh basil and cherry tomatoes from the garden make it taste like summer, and walnuts add healthy crunch. It makes an interesting salad when you get bored of the usual – and it’s vegan!
Walnut Panzanella Salad
California walnuts add crunch and an earthy flavour to this classic Tuscan bread-and-tomato salad that’s traditionally served during the summer months. It makes a flavourful side dish or appetizer. For added crunch, toast leftover bread before tearing or cutting into cubes.
3/4 cup California walnut pieces
4 tbsp olive oil, divided
1/2 tsp each sea salt and fresh cracked pepper
2 tbsp regular or white balsamic vinegar
2 cups halved cherry tomatoes
1/3 cup pitted and sliced Kalamata olives
1 green onion, sliced
1 small clove garlic, minced
1/2 shallot, minced
6 fresh basil leaves, thinly sliced
1/2 loaf of leftover day/week-old crusty bread, about 4 to 5 cups
In a small bowl, combine walnuts with 1 tbsp olive oil. Heat a small frying pan over medium heat. Add oil-coated walnuts, stirring constantly until golden brown, about 3 to 5 minutes. Remove from heat, season with salt and pepper and let cool.
In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onions, garlic, shallots and basil. Mix well and let sit for 5 minutes to develop full flavour.
Tear leftover bread into bite-sized pieces or cut into 1-inch cubes. Add the bread and walnuts to tomato mixture and toss until well combined. Serve immediately.
Makes 4 to 6 servings.
PER SERVING: about 379 cal, 8 g pro, 22 g fat (3 g sat. fat), 39 g carb, 4 g fibre, 733 mg sodium. %RDI: 7% calcium, 16% iron, 2% vit A, 12% vit C.