This classic Italian Panzanella salad would normally put your quota of fat over the top with the dressing and the crisping of croutons, but it’s easily transformed into this oil-free version.
There’s something wonderful about the smell of chopped cucumber, red onion, and peppers!
For the croutons on this, use a hearty, whole-grain bread, and cut into about 3/4″ pieces. Crisp them on an un-greased cookie sheet for about 10 minutes at 400 degrees.
I love using Sourdough because its fermentation adds probiotics, making it easier to for your body to digest.
The assortment of crisp veggies in this dish offers a powerful punch of color, flavor, and vitamins. Peppers are full of vitamin C; more than oranges, believe it or not. Three times more in one chop chopped peppers than an orange!
And, onions and beans are some of Dr. Fuhrman’s favorites in addition to the other G-BOMBS that he recommends; greens, berries, onions, mushrooms, and beans.
Enjoy this accompanied to one of these main meals:
- Pasta with Oil-free Pesto
- Sheet Pan Tempeh Puttanesca
- Cauliflower Pasta Alfredo
- Acorn Squash Stuffed with Quinoa
You can add a half can of rinsed and drained black beans and arugula to round out the flavors and add some extra protein if you’d like.
The sweet and tangy dressing, the freshness of the basil, tartness of the capers make this dish hard to resist. It’s so visually beautiful as well, bursting with all the vibrant colors of the crisp veggies. The crunchie croutons add a nice rustic, and satisfying crunch. Yum!
This is a wonderfully simple and plentiful salad to serve to your family. You can add some warm tempeh or tofu to add to it if you wish for a heartier salad.
I’d love to hear your feedback in the comments below for this Panzanella Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!