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Farmer’s Market Panzanella Salad

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All of the best flavors of the end of summer that leave you feeling satisfied and happy! Panzanella is a Tuscan salad consisting of crispy golden brown bread with a combination of vegetables. This one is my favorite!

Farmer's Market Panzanella Salad

Panza-what-a??!!

You guys, panzanella is the answer to anything you might be asking today. It is like Joey Tribbiani would say “Like summer in a bowl!” The power of vinegar and oil blended together with fresh veggies and good quality toasted bread is so amazing.

This version of panzanella salad is vegetarian but speaking from experience it is also great with some chopped pepperoni in it to make it a main dish salad.

My favorite part of getting this salad together is the bread part. I guess it makes me feel like Julia Childs a bit. I used a loaf of rustic country bread but any artisan style bread will work. I cut it into about 1 inch cubes, heated olive oil in a large skillet and added the bread cubes until golden brown, about 10 minutes. The bread was incredible, and I almost said heck with this recipe I can just have the bread cubes! Ha!

Farmer's Market Panzanella Salad

I picked up the vegetables from our local farmer’s market, Andrew’s Garden. This place is my favorite. Their produce is incredible and it always makes me realize I have been eating fruits and vegetables from the grocery store with no taste for the last several months. If you are able to pick up the ingredients for this salad from a farmer’s market, then for sure do!! It makes a world of difference to have good quality ingredients.

This particular panzanella salad has cherry tomatoes, red pepper, yellow pepper, cucumbers, red onion, and basil with a simple oil and vinegar dressing. This recipe is like the best fresh vegetable version of ratatouille. I love ratatouille but I have to have the time for it. This panzanella salad can be put together in a lot less time.

Farmer's Market Panzanella Salad

All together, the salad is 100% life changing. After learning about this recipe and testing it out I didn’t think it was a main course type of salad but it most certainly is because I don’t want to eat anything else but this when I have it.

I do want to say that with the bread in it the salad is best right after making it but I still think it’s delicious the day after it is made. I try to stack all the bread on the top when storing it in the fridge so it doesn’t get too soggy and fall apart which I found doesn’t happen much since the bread is a nice and crusty golden brown to begin with.

Farmer's Market Panzanella Salad

So go ahead and make your day a lot better by treating yourself to this delicious Farmer’s Market Panzanella Salad.

Farmer's Market Panzanella Salad

Farmer's Market Panzanella Salad

All of the best flavors of the end of summer that leave you feeling satisfied and happy! Panzanella is a Tuscan salad consisting of crispy golden brown bread with a combination of vegetables. This one is my favorite!
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Salad
Cuisine Italian
Servings 15

Ingredients
  

Salad

  • 1 loaf artisan bread chopped into 1/2-1 inch cubes
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 2 pints cherry tomatoes halved
  • 1 red pepper seeded, ribs removed and cut into 1/2-1 inch pieces
  • 1 yellow pepper seeded, ribs removed and cut into 1/2-1 inch pieces
  • 1 cucumber cut in half lengthwise, seeded and sliced
  • 1/4 red onion thinly sliced
  • 2 tbsp basil finely chopped

Oil and Vinegar Dressing

  • 3 tbsp apple cider vinegar
  • 1/2 cup olive oil
  • 1 tsp minced garlic
  • 1/2 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Instructions
 

Salad

  • Add olive oil to a large skillet over medium heat. Add bread cubes and salt to skillet, stirring frequently until golden brown, about 10 minutes
  • Meanwhile, add cherry tomatoes, red pepper, yellow pepper, cucumber, onion, and basil to a large bowl. Stir in bread cubes. Toss everything together with the oil and vinegar dressing. Serve and enjoy!

Oil and Vinegar Dressing

  • Combine all ingredients in a medium bowl and whisk until well blended. Store in fridge until ready to use.

Notes

Adapted from Ina Garten
For best results, add dressing to salad close to serving time. Keeps in the fridge up to one day. 

 

 

Farmer's Market Panzanella Salad

 

More Great Salad Recipes

 

Everyday Mediterranean Salad

Everyday Mediterranean Salad

 

Best Broccoli Salad with Quinoa

Best Broccoli Salad with Quinoa

 

Minestrone Soup with Quinoa

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A vegetarian soup that is packed with tons of flavor! It uses frozen veggies in addition to fresh to increase convenience and get dinner on the table quicker. 

Minestrone Soup with Quinoa

 

Soups season is on the way!!!

Whether it is officially soup season or not we can still be prepared, right?!! Lately we have been having cool mornings, hot afternoons, and chilly evenings. And that’s enough for me to start thinking about soups for dinner.

I am totally into testing out new soups for the season and freezing the extras right now. Besides, a healthy soup for dinner is the way to go during the cold winter months when I feel like doing nothing past 6pm when it is already pitch black outside. I don’t feel so sluggish after a healthy bowl of soup and yet it is still comforting after shivering all day long. The cold and I don’t always get along very well.

 

Minestrone Soup with Quinoa

 

I really love the way this soup is prepared too because although I chop up the ingredients for the mirepoix (combination of onions, carrots, and celery), I use frozen veggies when it’s time to add more to the pot. It’s less hassle and more convenient!

Also, I added quinoa rather than pasta to this minestrone recipe. It stays gluten-free, adds protein, and is totally delicious that way! A complete win-win in my book!

 

Minestrone with Quinoa

 

I also prefer adding kale to this minestrone over spinach. This is my personal opinion, but I feel kale holds up better in a soup even when eating it for leftovers. Plus as I’m sure you already know, kale is just a nutrient powerhouse. It’s packed with Vitamins K, A, and C.

This soup is what I love to call a nutrient dense meal as opposed to energy dense. It only contains 330 Calories per 2 cups but is packed with nutrients.

 

Minestrone with Quinoa

 

Ingredients

Yellow Onion
Carrots
Celery
Mixed Frozen Veggies
Dried Thyme
Fresh Basil
Canned Diced Tomatoes
Tomato Paste
Vegetable Broth
Olive Oil
Salt/Pepper
Red Pepper Flakes
Kale
Great Northern Beans
Quinoa

 

Minestrone with Quinoa

 

Minestrone Soup with Quinoa

Minestrone Soup with Quinoa

Megan
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Dairy Free, Gluten Free
Servings 10 cups

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 2 carrots sliced
  • 2 ribs celery diced
  • 2 cups mixed frozen veggies including corn, peas, green beans Or you could use some freshly chopped potatoes, zucchini, or squash
  • 1/2 teaspoon dried thyme
  • 5 fresh basil leaves finely chopped
  • 28 oz can diced tomatoes
  • 1/4 cup tomato paste
  • 3-15 oz cans vegetable broth
  • 3/4 teaspoon Kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/8 teaspoon red pepper flakes
  • 2 cups chopped fresh kale
  • 1 can Great Northern beans rinsed and drained
  • 1 cup uncooked quinoa
  • Optional toppings: Parmesan cheese
  • Serve with toasted crusty bread like

Instructions
 

Mirepoix

  • In a large pot or dutch oven, heat olive oil over medium heat.
  • Add chopped onions, carrots, and celery and cook, stirring occasionally, for 7-8 minutes or until onion has softened.

Add Frozen Veggies, Seasonings, and Broth

  • Add the frozen veggies, dried thyme, and basil leaves and stir in. Cook for another 2 minutes or so.
  • Now add the diced tomatoes, tomato paste, vegetable broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes.
  • Stir mixture together well.
  • Increase heat to medium high and bring pot to a boil. Reduce heat to a simmer and let cook for 15 minutes.

Add Kale, Beans, Quinoa & Simmer

  • Meanwhile, chop up the kale and set aside. Once the mixture has simmered for 15 minutes, add the kale, beans, and quinoa to the pot. Keep the pot at a simmer and cook for 20 minutes or until quinoa is cooked.
  • Sprinkle 1/4 teaspoon salt and 1/8-1/4 teaspoon black pepper.
  • Serve with grated shredded Parmesan cheese on top if desired and toasted crusty bread on the side.

Notes

To keep recipe vegan, omit Parmesan cheese or use vegan cheese.
To keep recipe gluten free, use a gluten free bread on the side or omit.
For the bread, I like using a sourdough or ciabatta bread. I brush olive oil on slices, sprinkle with Parmesan cheese and some fresh ground black pepper. Broil on high for 2-4 minutes.

 

 

Minestrone with Quinoa

 

More Delicious Soup Recipes

 

Creamy Mushroom Soup

Creamy Mushroom Soup

 

White Adobo Chicken Chili

White Adobo Chicken Chili

 

Healthy Chicken Enchilada Pot

Healthy Chicken Enchilada Pot

Pretzel Black Bean Burgers

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A black bean base burger combined with baby bella mushrooms, egg, ground flax seed, whole wheat bread crumbs and a blend of seasonings to create the best homemade veggie burger. 

Pretzel Black Bean Burgers

 

When is the last time you had a really good veggie burger? Been awhile? Have you ever tried one? I will be completely honest, most don’t add up.

When I was getting the patties together for these black bean burgers, my husband asked (in his most serious tone) “where’s the beef?” Sigh. No beef in these burgers honey. But that doesn’t mean they are missing anything because they are outrageously good. I am always up for trying new things…as evidenced by my recent usage of black beans. I have hated beans all my life…like until last year. Not sure what happened but I like them now. Well, I like some, not that pile of beans they plop on your plate at Mexican restaurants. I still can’t eat those.

Pretzel Black Bean Burgers

Pretzel Black Bean Burgers

 

Okay so a few things about these pretzel black bean burgers that I love: 1) the burger itself is super tasty, obvi! 2) the extras including the goat cheese and parmesan mix, chopped red cabbage, and avocado spread really add so much goodness to this burger 3) a veggie burger on a pretzel bun, OMG! It just all fits together so nicely!

I love the flavor combos.

Pretzel Black Bean Burgers

I truly believe red cabbage is underrated. It is the perfect addition to any burger for some crunch, color, nutrition. Plus who doesn’t like eating pretty food?!

Red cabbage isn’t just about being pretty, though. It’s a great source of Vitamin C (immunity booster) and Vitamin K (increases bone density) for starters. It is definitely a nutrient dense food meaning it packs a lot of nutrition in for the amount of calories it contains. There are about 22 Calories per cup of shredded red cabbage. So…pack on the shredded red cabbage!!

Burger Ingredients

Ground Flax Seed
Worcestershire Sauce
Salt/Pepper
Cumin
Mushrooms
Black Beans
Egg
Garlic
Whole Wheat Breadcrumbs

Pretzel Black Bean Burgers

 

Enjoy these pretzel black bean burgers!!

 

Pretzel Black Bean Burgers

Pretzel Black Bean Burgers

Megan
A black bean base burger combined with baby bella mushrooms, egg, ground flax seed, whole wheat bread crumbs and a blend of seasonings to create the best homemade veggie burger.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Burgers, Main Dish
Servings 3

Ingredients
  

  • 1 tablespoon ground flax seed
  • 1 tablespoon Worcerstershire sauce
  • ½ teaspoon kosher salt divided
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 2 baby bella mushrooms
  • 1 15 oz can black beans drained and rinsed
  • 1 egg lightly beaten
  • 1 garlic clove
  • ⅓ cup whole wheat bread crumbs
  • 1 tablespoon canola oil
  • ½ cup shredded red cabbage

Toasted Pretzel Buns

  • 3 pretzel buns
  • 2 oz goat cheese
  • ¼ cup Parmesan cheese

Avocado Spread

  • 1 tablespoon fresh lime juice
  • 1 avocado peeled and pitted
  • 2 tablespoons nonfat greek yogurt
  • 1 tablespoon water

Instructions
 

Prep Black Bean Burgers

  • Combine flax seed, Worcestershire sauce, salt, pepper, cumin, mushrooms, ½ can beans, egg, and garlic in a food processor. Process until mixture is mostly smooth.
  • Transfer mixture to a bowl and stir in remaining black beans and breadcrumbs.

Toasted Pretzel Buns

  • Preheat oven to 400℉. Slice pretzel buns and arrange on baking sheet. Spray top halves of buns with non-stick spray and place top side up. Sprinkle goat cheese and parmesan cheese evenly over bottom halves of buns.
  • Bake for 7-8 minutes until golden brown.

Make Avocado Spread

  • In a small bowl combine avocado, salt, and lime juice. Mash avocado well with a fork. Add the yogurt, water, and stir until smooth. Refrigerate until ready to use.

Cook Black Bean Burgers

  • Heat canola oil in a cast iron pan over medium heat. Scoop out ½ cup black bean mixture and form into burger patties. Place in pan and cook 2-3 minutes per side until browned. In order to keep patties together nicely, I like to use two spatulas and place around bottom and top of patties and flip. Flatten just a bit with a spatula.

Serving Burgers

  • Spread avocado spread on top half of buns. Sprinkle shredded cabbage over the cheese on bottom halves. Place patties over the cabbage and serve!

Notes

Adapted from Cooking Light

 

 

Pretzel Black Bean Burgers

 

This recipe is included in a meal plan. To see it, click here.

 

More Delicious Meals

 

Best Crab Cakes with Lemon-Dill Sauce

Best Crab Cakes with Lemon-Dill Sauce

 

Chicken Chopped Salad with Quinoa & Black Beans

Chopped Chicken Salad with Quinoa and Black Beans