Panzanella Salad

I am getting ready to spend the weekend with blogger friends old and new at an event called the Big Summer Potluck in Pennsylvania. I am really excited :)

I didn’t want to leave before sharing this salad, however, since it’s the first meal I made with ripe heirloom tomatoes from my garden.

I’ve had panzanella (a “peasant” meal starring tomatoes and bread that hails from Italy) before, but I didn’t love it: I found it a little boring and the soggy bread didn’t appeal to me. So in this version, I did things differently: I used my favorite hearty multi-grain/seeded bread (which I toasted until very crisp), I loaded the salad up with avocado, raw, local corn and smoked mozzarella, and I served it over arugula.

I enjoyed this version of panzanella so much more than the last one.

Panzanella Salad with Avocado and Corn

I didn’t have any red onion, but I think that would have made a nice addition. Also, you could add some protein such as cooked grass-fed meat or wild fish, or chopped hard boiled eggs, to the panzanella for a balanced meal in a bowl. The bread does get quite soft, obviously, but cold leftovers of this panzanella are really good.

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Panzanella

I am planning to have a terrific weekend, and I hope you do, too!

 

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13 Comments

  1. 1

    Kelly Wilson — July 29, 2011 @ 4:07 pm

    Looks yummy. I will have to try it!

  2. 2

    Kelly Wilson — July 29, 2011 @ 4:09 pm

    Looks yummy! I will definitely try this.

  3. 3

    Oui, Chef — July 30, 2011 @ 6:38 am

    Isn’t this a lovely thing. Great colors, textures and flavor. A bowl just bursting with goodness.

  4. 4

    LiztheChef — July 30, 2011 @ 9:38 am

    A great entry for the food52 theme this week…

  5. 5

    Lwbookeater — July 30, 2011 @ 11:32 am

    Say what they will about apple pie and barbecue, but I think panzanella is the true taste of summer – so much flavor from fresh vegetables and a bright dressing. This looks beautiful, and thank you for providing inspiration for lunch. :)

  6. 6

    Kalyn — July 30, 2011 @ 11:53 am

    Oh yes please. This looks just fantastic!

  7. 7

    Heidi @ Food Doodles — July 30, 2011 @ 4:45 pm

    Looks delicious! I love panzanella but I love your additions of corn and avocado. That sounds really good and a nice change from how I usually make it!

  8. 8

    alison — July 30, 2011 @ 5:31 pm

    This looks wonderful and the best part is that I have a lot of it growing in my garden!

  9. 9

    Best Salads — July 31, 2011 @ 10:34 am

    gorgeous photos – love the colors!

  10. 10

    Chris @ Earth Friendly Goodies — August 1, 2011 @ 12:21 pm

    That looks wonderfully fresh and delicious and you’ve done a great job with the photography as well capturing food in a mouth watering way is difficult. :)

  11. 11

    fresh365 — August 3, 2011 @ 2:41 pm

    Ooh this is perfect! Panzanella is hands down my favorite meal and I am always looking for ways to change it up. Thanks!

  12. 12

    tiina - sparkling ink — August 20, 2011 @ 8:34 am

    This salad is exciting! Love the colors and flavors. I’m glad I found my way to your blog – love everything I see here. Nice to meet you!

  13. 13

    Avocado Panna Cotta | Healthy Green Kitchen — January 26, 2012 @ 9:27 am

    […] I’ve posted many recipes on my blog that use avocado. A few of my favorites are this salad, this sandwich, this guacamole, and this panzanella. […]