Starters, Salads, Soups/Salads

Wholytalian Panzenella Salad

Name: Wholytalian Panzenella Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: A day-old loaf of bread, chopped into 1 cm / ½ inch croutons (original: A day-old loaf of bread, chopped into 1 cm / ½ inch croutons); 10 basil leaves (finely chopped); 1 cup thinly sliced fennel; 1 cup sweet peas (sugar snap peas); 4 tablespoon extra-virgin olive oil; 1 block of tofu (350 grams); 1/4 cup balsamic vinegar; A pinch of Himalayan salt or to taste (original: A pinch of Himalayan salt or to taste); 1 tablespoon fresh rosemary (minced); 1 romaine lettuce (shredded); 1 teaspoon ground black pepper; 1 lemon (juiced); 1 teaspoon Kikkoman soy sauce; 1/4 cup parmesan (grated); 1 red pepper (sliced); 1 cup cherry tomato (halved); 6 – 8 dried tomatoes (soaked in water and finely chopped); 1/4 cup pine nuts (toasted)

By Dada Shivananda

Fresh Panzanella with Fennel and Sweet Pea Wholytalian Panzanella Salad is a traditional Tuscan salad made with tomatoes, old bread (croutons), olive oil, salt, and vinegar. This green Panzanella recipe with sweet peas and fennel offers a fresh, herby twist on the traditional style. Crunchy, hearty, and packed with healthy deliciousness, it transforms recycled stale bread into a delightful dish.

Italian Panzanella originated from the peasant tradition of soaking Tuscan stale bread and mixing it with tomatoes and vegetables, making the most of the harvest. This recipe builds on that tradition by adding a healthy touch with fresh greens. When you have leftover bread, try this refreshing salad.

This Italian salad recipe offers an exotic twist with a blend of fresh ingredients and classic Tuscan flavors.

Prep Time15 min

Cook Time25 min

Total Time40 min

Servings6