If your salad isn’t covered in giant chunks of toasted sourdough bread you might want to reevaluate your salad. Kidding! Kind of. Anyway, have you ever made a panzanella salad? Panzanella might sound like a fancy word, but it’s an incredibly simple dish originating from Italy. Typically a panzanella salad is some combination of dried bread chunks, sliced tomatoes, onions, herbs, olive oil and vinegar. Maybe some cucumber, too.
But what makes a dish as simple as panzanella salad so great is that you have the ability to use it as a base for variations. You can experiment with adding different ingredients like fruit, seeds, cheese, other vegetables etc. So today we are making a perfectly satisfying and seasonal lunch: a seedy and simple variation of panzanella.
Many of us are short on time around lunch, but that doesn’t mean our meals need to be boring an uninspired. Whipping up this single serve panzanella took just 5 minutes of time. How? Efficiency, friend.
Here’s how you do it:
You take a thick slice of sourdough and pop it in the toaster. While it toasts you layer arugula, tomatoes, sunflower feeds, and green olives in a large salad bowl. Then when the toast is finished cut it into bite sized chunks and scatter it on the salad. Then you top the salad with copious amounts of olive oil, vinegar, sea salt and black pepper. Mix it up and enjoy the heck out of it.
You can also try adding fresh basil, red onion, goat cheese, tuna or other simple ingredients. I would have added red onion, but I didn’t have any at the time, and it was just as delicious with out! Likewise you can use a different green if arugula isn’t your thing. However you decide to make it, you won’t regret the decision to enjoy this delicious and simple panzanella salad, trust me!
Seedy and Simple Panzanella Salad
Summer lunches are better when topped with giant chunks of bread!
- 1 tomato, cubed I used heirloom
- 1/4 cup raw sunflower seeds
- 1 cup arugula or other green
- 1/4 cup green olives or other olives, whole or lightly chopped
- 1 or 2 slices sourdough bread
- olive oil
- vinegar apple cider or balsamic
- sea salt
- cracked black pepper
- red pepper flakes optional
- fresh basil, chopped optional
Place bread slices into toaster. WHile bread toasts, layer the arugula, tomatoes, sunflower seeds and olives in a salad bowl.
When the bread is done toasting, cut or tear it into bite sized pieces and layer it on top of the salad.
Drizzle the salad with hefty amounts of olive oil and a few splashes of vinegar. Add sea salt, pepper, chili flakes and herbs. Toss to evenly coat the bread chunks and greens and enjoy immediately!