There’s few things that I enjoy more than getting a new cookbook. Cookbooks are fun to read, give me tons of ideas, inspire me to make new things are are just beautiful to flip through. I just bought the new Skinnytaste cookbook, and because I love her blog, I knew I’d love the book. This weekend I made a few things for the week from the book and this is one of them.
Panzanella is a VERY simple Italian salad made with tomatoes, onions and bread. It is so incredibly flavorful and zesty yet so simple and easy to make.
The recipe called for heirloom tomatoes. My grocery store didn’t have any of the big ones, but they did have a package full of smaller ones in all sorts of colors, so I used that. If you can’t find any heirloom tomatoes, you could totally use a selection of standard tomatoes too. The original recipe also wanted me to rub half a garlic clove onto the bread once it was grilled, but we only buy pre-minced garlic. So I sprinkled some garlic powder on one side of the bread before grilling it.
It’s very important to let the tomatoes sit out for a while once you mix it with the other ingredients. While it’s sitting there it’s creating a delightful dressing for itself! Also, do not put the bread in until you are ready to eat this! It will get all soggy and sad.
21 Day Fix Container Values:
Green: 2 (tomatoes, onions)
Blue: 1 (mozzarella)
Yellow: 1/2 (bread)
Serves 4 servings
- 8-10 heriloom tomatoes
- 1/2 red onion chopped
- 8-10 chopped basil leaves
- 1 tbsp olive oil
- 6 oz crusty bread
- 6 oz fresh mozzarella cheese, cubed
- salt & pepper
- Combine the tomatoes, onion, mozzarella cheese, basil, olive oil, salt & pepper.
- Let sit at room temperature for 20-30 minutes.
- Lightly spray each side of bread with coconut oil and place in pan over medium high heat : 1-2 minutes on each side until browned and crispy.
- Cut the bread into 1/2" chunks.
- When ready to eat, mix in the bread.