Originally from Tuscany, panzanella—or panmolle—is a light, airy salad made from bread and tomatoes. Plus, you can use stale (or going-stale) bread, which can help cut back on food waste and make the dish extra-eco-friendly.
Serves: 2 as a main or 4 as a side
Prep and cooking time: 20 minutes
3 - 5 big slices of sourdough bread
3 Tbsp olive oil
2 Tbsp apple cider vinegar
1 tsp whole grain mustard
½ tsp sea salt
18oz cherry tomatoes, halved
1 small red onion, thinly sliced
½ C baby spinach
2 Tbsp capers
10-20 fresh basil leaves
Freshly cracked black pepper
Toast the sourdough (in a toaster or grill pan, or under the broiler) until lightly blackened. Let cool.
Combine the olive oil, cider vinegar, mustard, and salt in a medium sized mixing bowl. Add the tomatoes, along with the red onion. Stir so that the tomatoes and onion are well coated in the dressing.
Place the baby spinach in the serving bowl. Tear the cooled sourdough into bite sized chunks and place on top of the spinach. Spoon the tomatoes and onion over the sourdough, then pour the remaining dressing over the entire salad. Top with capers and fresh basil and then a generous dash of freshly cracked black pepper.