A Panzanella salad is an Italian dish that utilizes day old bread as well as traditional Italian ingredients like olives and capers. My version of a Panzanella , based on a recipe by Eating Well, isn't exactly authentic but it will still transport you straight to the Mediterranean. Plus, while the flavors are sophisticated the preparation is not since the majority of the ingredients
are items that you already have in your pantry.
Pantry Panzanella Salad
3-4 Kalamata olives, pitted and finely chopped
3/4 tsp capers, rinsed and chopped
1.5 tsp red wine vinegar
1/2 tsp Dijon mustard
1 tsp extra virgin olive oil
1 slice light gluten free sandwich bread, lightly toasted and cut into cubes
1/4 cup diced tomatoes, drained
1/2 of a roasted red pepper from a jar, patted dry and diced
1 tbsp fresh basil, thinly sliced
A few handfuls of your favorite salad greens
1 single serving pouch (about 2.5 oz) of salmon, flaked with a fork
Freshly ground pepper
Balsamic vinegar, for drizzling
1. In a small bowl, whisk together olives, capers, red wine vinegar, and olive oil. Stir in bread cubes, tomatoes, red pepper, and basil. Season with pepper.
2. Plate salad greens and spread salmon evenly over the top. Pour tomato/olive mixture on top of the salmon. Finish with a drizzle of balsamic over the entire salad.
Nutrition Information--approximately 190 calories per serving