Did you know that dipping bread in olive oil and vinegar reduces its glycemic load? A rustic Tuscan classic, Panzanella is a salad made from stale bread, fresh summer veggies and dressed with olive oil and vinegar. The dressing soaks into the bread, making it oh so tangy and flavorful. I adapted this version from a fabulous Ina Garten recipe for Food Network. Make easy croutons out of Ezekiel bread - found in the freezer section of many supermarkets. Ezekiel has become my back-pocket (or back-freezer, rather) option for healthy bread. It’s made from sprouted organic grains and forms a complete protein with a great nutritional profile, easier digestibility and nutrient absorption. Normally stored frozen, I find it a convenient and healthy option for everything from open-faced avocado toasts to PBJ sandwiches. It’s not gluten-free but the company does offer gluten-free options and tortillas as well.
If you can’t find Ezekiel, I recommend a dark rye sourdough or an artisan whole grain loaf from your local bakery.
Panzanella with Ezekiel Croutons
Serves 2-3 as a main, 4-6 as a side
Ingredients
Croutons from Ezekiel Bread:
3 slices/200g Ezekiel Bread, diced into 1-inch cubes
1½ Tbsp. avocado oil
¼ tsp. garlic powder
⅓ tsp. salt
¼ tsp. dried oregano
¼ tsp. cracked black pepper
Avocado oil spray or other cooking spray
3 ripe medium tomatoes (11 oz./300g), diced into 1-inch cubes
1 large red bell pepper (8 oz./200g), diced into 1-inch cubes
1 large yellow bell pepper (8 oz./200g), diced into 1-inch cubes
1 English or 3 baby cucumber (11 oz./300g), diced into 1-inch cubes
1 small red onion (4 oz./110g), diced into 1-inch cubes
15-20 fresh basil leaves, sliced into ribbons
4 Tbsp. olive oil
3 Tbsp. champagne vinegar or red wine vinegar
½ tsp. Dijon mustard
1 small clove garlic, minced
½ tsp. kosher salt
¼ tsp. cracked black pepper
Directions
Step 1. Preheat the air fryer to 400°F/200°C or oven to 450°F/230°C.
Step 2. To make the croutons, whisk together avocado oil, salt, pepper, garlic powder, and oregano in a bowl. Slice zucchini bread into 1-inch/2.5cm cubes and mix with the oil and spices. Spray with avocado oil, as needed. Air fry for 2–3 minutes, checking at 2 minutes, or bake for 6–8 minutes, turning halfway through and checking at 6 minutes, until golden brown and crisp.
Step 3. To make the dressing, whisk together olive oil, vinegar, mustard, garlic, salt and pepper.
Step 4. In a large bowl, combine all diced vegetables and basil. Add the croutons, pour the dressing over them and mix well. Chill at least 2 hours prior to serving.
Cooking Notes
Add mozzarella balls or slices for extra protein. Cubed feta is also a great choice.
PS: While we’re on the topic of bread, I tried Einkorn all-purpose flour (from Whole Foods) this week in a simple white cake recipe and loved it! Einkorn is a variety of ancient wheat with a lower (i.e., normal) gluten content that has not been hybridized and is tolerated well by those with gluten (and often glyphosate) sensitivities. The cake turned out hearty but not too dense, with a rich nutty flavor you simply cannot get from regular all-purpose flour. Highly recommend - it’s going to make its way into my toddler’s pancakes as well and I looking forward to trying their whole wheat flour.
PPS: I’m moving to a bi-weekly publishing schedule this summer to get some time with family and friends. Wishing you good times and good eats, XOXO
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