Panzanella Salad Recipe or Tuscan Chopped Salad is traditionally a bread and tomato salad, but my Panzanella salad recipe adds pickled baby bell peppers, new potatoes, avocado, radishes, red onions, cucumbers, kalamata olives, and tofu feta in an oil-free balsamic dressing.
Servings: 6 servings
Pickled Baby Bell Peppers
- 6 baby bell peppers different colors. sliced thin
- 1 cup white vinegar
- 2 Tablespoons Agave or Maple Syrup
Tofu Feta Cheese (Optional)
- 1 pound new potatoes of similar size cut in halves
- 6 cups greens of choice I used spinach and Romaine
- 6 ounces snacking tomatoes different colors, cut in half
- ½ red onion cut into thin slivers
- 1 English cucumber sliced thin
- ½ cup radishes sliced thin
- ½ cup kalamata lives sliced in halves
- 1 avocado diced
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- ⅛ cup fresh mint chopped
- 3 slices vegan sourdough bread cut into cubes (or bread of choice)
- ⅓ cup balsamic vinegar
- ⅓ cup water
- 1 Tablespoon dijon mustard
- 2 teaspoons maple syrup
- 2 cloves minced garlic
- 3 teaspoons Italian seasoning
- 2 teaspoons ground pepper
- ½ teaspoon salt
- 1 pinch red pepper flakes optional
Pickled Baby Bell Peppers
Slice baby bell peppers thin and set aside in a bowl.
Combine white vinegar and agave (or maple syrup) in a small saucepan.
Stir and bring to a boil.
Remove from heat.
Pour mixture into the bowl with the sliced baby bell peppers.
Stir and place the bowl in the refrigerator to marinate.
Preparing the Potatoes
Wash and cut each potato in half.
Place potatoes in a pot and cover with water; add a teaspoon of salt.
Boil for 30 minutes or until a fork can pierce the potatoes, indicating they are done.
Drain in a colander, and run cold water over to the potatoes until the potatoes are cool
Place the cool potatoes in the refrigerator until ready to assemble the salad.
Preparing the Bread
Preheat the oven to 300 degrees.
If using stale bread, just cut it into cubes and use it as is.
Or, if you are using fresh bread, cut it into cubes.
Place cubed bread on a baking sheet lined with a silicone baking mat or parchment paper.
Bake for 10 minutes until crispy.
In a high-speed blender, combine all the ingredients and blend until smooth.
Refrigerate the dressing until assembling the salad.
Assembling the Salad
Place the greens in the bottom of the bowl.
Drain the baby bell peppers, place the on a paper towel to remove excess brine, and set aside.
Begin to layer the ingredients by placing the potatoes and all the other vegetables, adding the bread last.
Pour the dressing over the top and toss together or serve on the side.
Add the herbs on top of the salad.
- To manage time effectively, make the pickled baby bell peppers first.
- Then, boil the potatoes while you cut the other vegetables.
- Next, cook the bread while you make the 5-minute dressing.
- Cut everything into bite-sized pieces to make it easier to eat.
- You can use a vegetable chopper to expedite vegetable preparation.
- Do not add the brad to the salad until ready to serve.
- If planning to have leftovers, separate the cooked bread from the other salad ingredients to prevent the pieces of bread from getting soggy.
- Allow the bell peppers to cool to room temperature before placing them in the
Calories: 305kcal | Carbohydrates: 51g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 437mg | Potassium: 1000mg | Fiber: 8g | Sugar: 14g | Vitamin A: 4405IU | Vitamin C: 75mg | Calcium: 122mg | Iron: 4mg