Recipe: Panzanella Salad (Sprouted Garlic Bread Edition)

Nourish Simply & Eat Vibrantly.

Imagine toasted sprouted bread, gently rubbed down with garlic… then soaked up with the juices of cherry tomatoes, olive oil, and vinegar. The crunch of cucumber, the brininess of olives topped with a fresh burst of basil.

For me it’s bold, it's grounding and deeply satisfying it's the kind of food that reminds me every ingredient matters.

Every bite is full of fiber, good fats, and sun-soaked flavor. It’s not just a salad. it’s a bowl of sunshine. Enjoy!

Panzanella, reimagined.

"A perfect companion to roast lamb, a rich beef stew or grilled chicken, yet hearty and satisfying enough to stand alone as a wholesome meal."

Large salad for 2 OR a side for 4

Ingredients.

• 3 slices sprouted bread, well toasted

• 6 cloves garlic (optional, to rub on each side of toasted bread)

• ½ cup extra virgin olive oil

• ¼ cup apple cider vinegar (reduce by 2 tsb if you prefer less zesty-ness)

• 1 tsp kosher salt plus ½ tsp ground black pepper in to the dressing.

• 4 small cloves of garlic that can be minced using a microplane, small grater or knife.

• 1 (10 oz) container cherry tomatoes, chopped

• 1 (6 oz) can black olives, drained

• 1 medium cucumber, diced peeled if you wish- into bite-sized pieces

• 1 tsp of kosher salt sprinkled on top of the toasted garlic- cubed sprouted bread ( sprouted bread is pretty bland once mixed into the bowl of ingredients it'll help pronounce all the flavors.

• Handful of fresh basil, finely chopped

Method:

1. Toast the Bread

   Place 3 slices of sprouted bread in the toaster and toast until deeply golden and crisp. While still hot, rub both sides of each slice with a fresh garlic clove to infuse the bread. Cut into bite-sized cubes, season with 1 teaspoon of salt, and set aside.

   
   

2. Prepare the Dressing

   In a large mixing bowl — spacious enough to accommodate both veggies and bread — combine oil, vinegar, Kosher salt, freshly ground black pepper, and minced garlic. Using a whisk, vigorously emulsify the mixture for 2 minutes until the oil and vinegar become one cohesive dressing. This step is crucial to ensure an even coating across all ingredients.

   
   

3. Add the prepared vegetables into the bowl and gently fold to coat them in the dressing. Next, add the seasoned bread cubes and toss thoroughly yet carefully until everything is well combined.

   
   

   To Serve Enjoy immediately for the perfect crunch, or refrigerate to allow flavors to deepen.

   

   A lively and refreshing Panzanella salad filled with colorful cherry tomatoes, olives, basil, and toasted garlic bread. This salad can be consumed over 2-3 days. Enjoy!

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