I’m hitting publish on this post the day before Earth Day and it seemed fitting for the Recipe ReDux challenge this month that we would share a recipe that shows how we would use a food or food scraps that we would normally throw out.

The food that always seems to end up in the bin at my house are the crusts on the loaf of bread, plus those two weird small slices that come after the crusts that are not really good for anything. Of course, panzanella, or bread salad, was the perfect solution!

Don't be fooled into thinking you need fancy artisan bread to make panzanella. Using the crusts from your weekly loaf makes an amazing bread salad!

I know most recipes for panzanella calls for some amazing artisan bread that has gone stale. But uhhh just between you and me, if I have amazing artisan bread in my house, that bread gets eaten! There ain’t none left hanging around to go stale! Don’t be fooled into thinking you need to source some expensive fancy bread because I found my regular weekly loaf of multigrain bread made an amazing panzanella.

Don't be fooled into thinking you need fancy artisan bread to make panzanella. Using the crusts from your weekly loaf makes an amazing bread salad!

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Panzanella

Don't be fooled into thinking you need fancy artisan bread to make panzanella. Using the crusts from your weekly loaf makes an amazing bread salad!

Don’t be fooled into thinking you need fancy artisan bread to make panzanella. Using the crusts from your weekly loaf makes an amazing bread salad!

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4-6
  • Category: Salad

Ingredients

4-5 slices old bread (use the crusts!)

650g heirloom tomatoes

1tspn salt

1 cup torn basil leaves

½ red onion, finely sliced

60g buffalo mozzarella

For the dressing

¼ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Freshly ground black pepper

Instructions

  1. Pre-heat oven to 180°C (fan-forced)
  2. Tear bread into large chunks, add to an oven tray and dry out in the oven for 15 minutes
  3. While the bread is drying out, slice tomatoes into large chunks place in a big bowl you are going to serve the salad in. Sprinkle with 1 tspn salt and toss with your hands. You will find that juice starts to come out of the tomatoes, but this is good as it will mix with the dressing you will add later
  4. Make the dressing by adding the olive oil, red wine vinegar, Dijon mustard and pepper in a screw top container. Shake vigorously to combine
  5. Remove the bread from the oven and allow to cool for 5 minutes before adding to the tomatoes.
  6. Add the onion and basil leaves to the salad bowl and pour over the dressing. Mix really well. Allow to marinade for at least half an hour before serving.
  7. Just before serving tear the buffalo mozzarella up and sprinkle over the salad

Don't be fooled into thinking you need fancy artisan bread to make panzanella. Using the crusts from your weekly loaf makes an amazing bread salad!

For more recipes all about reducing food waste, check out the link below.

 

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Don't be fooled into thinking you need fancy artisan bread to make panzanella. Using the crusts from your weekly loaf makes an amazing bread salad!

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