Summer Panzanella Salad
This salad brings a feeling more than anything. If I could describe this feeling in a picture it would be this: Me sitting on the Amalfi Coast in Italy, mid summer, drinking champagne under an umbrella, with a cool breeze flowing through my hair!
The fresh mint and basil paired with all the summer produce I found at my local farmers market, make this a simple and easy plant based lunch or side snack! Not to mention, the spelt bread that I am completely obsessed with! As much as I love to make elaborate recipe for myself, sometimes it’s the quick and effortless meals that end up being the best. This recipe goes to show that eating plant based can be easier than most people think. With just a few tomatoes, peaches, cucumber, and bread, you can have yourself eating a bomb vegan salad!
This wholesome, homemade salad will win your heart over and over with each bite. Enjoy!
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Makes 2-3 salads
The Goods:
1/4 loaf of spelt bread or favorite bread of choice
3 tomatoes, quartered or cut into medium cubes
1/2 cucumber, cut into thick quarter moons
2-3 peaches, quartered or cut into medium cubes
1/2 cup basil, rolled together and minced
1/4 cup mint, minced
For the dressing drizzle:
1 tbsp olive oil
1 lemon juiced
2 tbsp balsamic vinegar
1/4 tsp black pepper
1/2 tsp salt
The Method:
Make the spelt bread first, let it sit and cool.
Simply prep all your veggies and toss into a large mixing bowl.
Instead of creating the dressing in a mason jar, just drizzle each dressing ingredient over the whole salad individually. Toss together and serve immediately!
Tip- Don’t drizzle the dressing ingredients until you are about to sit down to eat, nobody likes soggy bread!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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