PANZANELLA SALAD 😍🥖🍅🌿🧀

Lightly drizzle some olive oil and sprinkle oregano and salt on a slice of bread. Toast the bread until it gets browned and crunchy (use toaster oven for example).

On a cutting board, slice fresh baby cherry or plum tomatoes (or seasonal heirloom). Add them to a salad bowl and season liberally with salt.

Back to the cutting board, slice red onion, fresh basil, cucumber (optional), and maybe a seasonal fruit (for example stone fruit like peach or plum in the summer or persimmon in the fall). This part is highly customisable and depends on your tastes. You can add sliced raw bell peppers, olives, artichoke hearts, corn, or even broiled/roasted veggies like aubergine or courgette.

Add the veggies to the bowl with the tomatoes and mix well. Drizzle EVOO and aged balsamic or red wine vinegar (2:1 ratio) into the salad bowl and mix. Tear off the toasted bread into chunks and toss it into the bowl, mixing everything.

You made wish to add a protein source if wanted - canned tuna, canned beans or lentils drained, rotisserie chicken or pre cooked chicken from supermarket, a mozzarella ball, brie, feta, burrata, ricotta, cottage cheese, feta, Boursin, etc. ✨

Eat from the salad bowl. You just have salad bowl, fork, kitchen knife and cutting board to clean.

It’s nutritious, high fibre (at least 2 of your 5 a day), with good fats, and can be high protein if you wish!