Tuesday, August 5, 2014

Panzanella Salad Recipe

With our garden harvests of the tomatoes, basil, garlic, and scallion, we were able to make this.
We adapted it to be raw and grain free. We topped the panzanella salad with almond feta cheeze. We served it with raw sesame, red pepper crackers.

Panzanella Salad Recipe


• 1 clove of garlic, grated or pressed
• 1/4 cup extra-virgin olive oil
• Dash of salt
• Freshly ground black pepper
• 3 to 4 ripe tomatoes, or enough to make about 4 cups, coarsely chopped
• 2 ripe bell peppers (preferably orange or yellow), seeds removed, coarsely chopped
• 3 scallions, both green and white parts, chopped
• 1/2 cup fresh basil leaves, left whole if small, torn into pieces if large


1. Add the garlic to the olive oil, and sprinkle o along with the salt and pepper. Toss thoroughly to mix.
2.  Chop coarsely the tomatoes, or pull them apart with your fingers, and then add them to the bowl and toss again. Let the mixture sit for about 5 minutes, but do not refrigerate.
3. Taste, and add more salt and pepper if needed. Add the peppers and scallions, then mix again. Stir in the fresh basil just before serving at room temperature.

Read more: http://www.motherearthnews.com/real-food/panzanella-salad-recipe-zmrz14aszmat.aspx#ixzz39YOnz3Ly

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