Tuscan Panzanella Salad Recipe: Eating Healthy and Feeling Great
Eating Healthy~ Feeling Great!
Healthy eating has always been such an important factor of staying fit and most importantly, feeling great. In our busy day to day lives we sometimes find ourselves eating on the run, grabbing a burger because it's fast, or just skipping meals altogether because we are simply too busy to eat, or even worse...forget to eat!
“What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner - the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much lorger duration.”
Alexis Soyer 19th century French chef.
Have a Salad on the Side
I love a good salad. I love the fact that salad creations have endless possibilities. Salads can be side dishes to compliment a chicken or steak dinner, or can be a meal all in itself. Vegetables are a great source of vitamins and minerals that we should eat every day. What a better way to treat our bodies with a leafy garden salad topped with your favorite additions and favorite dressing.
How Would You Rate This Salad
Tuscan Panzanella Salad "A Taste of Italy"
The Tuscans are well-known and equally proud of their crusty bread and their frugality.
This savory salad puts both those qualities to good use as it's perfect for days when the garden is brimming and the bread is on the stale side.
*Be sure to use only the ripest tomatoes.
- 1 (8-ounce) loaf 1 or 2 day-old crusty Italian bread, (Coarsely chopped)
- 4 med-large tomatoes (peeled and chopped), **See how to skin tomatoes below
- 4 celery stalks (chopped)
- 1 red onion (finely chopped)
- 1/2 cup fresh minced parsley
- 2 tablespoons red-wine vinegar
- 4 teaspoons extra-virgin olive oil
- 2 garlic cloves (minced)
- 1/2 teaspoon koscher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup fresh sweet basil, finely chopped
- In a medium bowl, soak the bread in water until soggy (about 3 minutes); Drain and squeeze dry and discard the water. Return the bread to the bowl; with a fork, break into small pieces; Set aside.
- In a large bowl, combine the tomatoes, celery, onion, parsley, vinegar, oil, garlic, salt, and pepper.
- Let mixture stand until the tomatoes have released some of their juice (30 minutes.)
- Stir in the bread. Sprinkle with the basil and serve at room temperature.
How often do you have a vegetable salad with at least 4 additional vegetables added?
How to Peel (Skin) Tomatoes
About the Author
Lisa has directed and acted in musical theatre for nearly 30 years. Her musical upbringing allowed her to pursue her career in teaching and directing and continues to direct shows today. As the owner of 2 online Home Décor sites, Lisa’s passion for Rustic Living all begins with her love for the home, outdoors, and her many hobbies. Lisa loves to laugh, and she share’s that love through her comedic hubs centered on her MOM. Lisa’s passions include writing, directing, acting, photography, singing, cooking, crafts, gardening, and home improvement, including decorating. Lisa also writes under her penned name, Elizabeth Rayen.
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