Wednesday, August 29, 2012

Whole Grain Panzanella


Straight from the garden!

Try this quick and tasty vegan salad/meal on your family tonight ~ I bet they won't miss a thing!


    2 c whole-grain bakery-style bread, cut into 1/2 inch cubes
    1/2 c red onion diced
    4-5 tomatoes, diced
    1 cucumber, peeled and diced
    2 garlic cloves, chopped
    1/2 t black pepper
    1/4 c parsley, chopped
    1/4 c fresh basil, chopped, or 2 tablespoons thyme, fresh
    1/2 head Romaine lettuce, torn into bite-size pieces,
    1/2 cup feta cheese, crumbled
    2 t Dijon mustard or any spicy mustard
    2 T red wine vinegar
    3 T ev olive oil
    Options:  1 T capers, drained and rinsed; yellow peppers


          Preheat the oven to 375 degrees.
          Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
          Combine all the salad ingredients except for the cheese in a large mixing bowl.
          Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
          About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.

          Makes 6 two-cup servings.

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