Panzanella Salad
Very new to the whole bread salad thing, but I am a fan.
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
5 cups of bread (I used a GF baguette), cut into 1-2 inch cubes
1 zucchini, cut into chunks
1 bell pepper, cut into chunks
1 tablespoon ghee (or any cooking oil you like!)
2 heirloom tomatoes, cut into chunks
5 cups of arugula
1 cup + 1/2 cup basil, divided
1/4 cup almonds
Juice of half a lemon
Olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 350°F.
On a baking sheet, combine the bread, zucchini and bell pepper with ghee, salt and pepper. Place in the oven and cook for 20 to 25 minutes, stirring halfway through.
In the meantime, we have to make pesto! In a food processor, blend 1 cup of basil, almonds, lemon juice, salt and pepper, and add enough olive oil to make a smooth pesto sauce.
Remove the bread mixture from the oven and let it cool for 5 minutes. Then transfer to a bowl and combine with the pesto.
Finally, add the arugula, tomatoes and 1/2 cup basil and mix it all together
Serve immediately! (If you leave it to sit for too long, the bread will get soggy and no one likes that)
