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!
Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?
Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.
Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!
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:
For extra credit, you can make the spelt bread first and use 1/4 of the loaf for this recipe. Or grab some leftover stale bread and rinse it under water, then bake at 375 for about 10 minutes. Set aside.
Prep all your veggies and toss them into a large mixing bowl with the sliced bread.
Instead of creating the dressing in a mason jar, just drizzle each dressing ingredient over the whole salad individually. Toss together and serve immediately!
Bai’s Tip- Don’t drizzle the dressing 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!
Want more? Check out our YouTube channel!
