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Spring Panzanella Salad

  • Prep time
    25 minutes
  • Cooking time
    15 minutes
  • 4-6 portions

Ingredients

Ingredients - Spring Panzanella Salad

 

250 g of fresh string beans

2 cups of cauliflowers; cut into florets

1 cup of cherry tomatoes; halved

6 slices of Campagnolo Sesame Oat loaf cut into big cubes

2 tsp of chia seeds

2 tsp of sesame seeds

1 tsp of garlic powder

Olive oil

Salt and pepper

Italian parsley; chopped

 

Ingredients – Balsamic Vinaigrette

1/4 cup of olive oil

2 tbsp of balsamic vinegar

2 tsp of maple syrup

Salt and pepper to taste

Preparation

  1. Preheat the oven to 450° F.
  2. Put the string beans and cauliflower florets on a baking sheet. Coat the vegetables with olive oil, salt and pepper. Roast the vegetables on bottom rack for about 15 minutes, or until lightly browned.
  3. In a bowl, mix the cubes of bread with 2 tbsp of olive oil, chia seeds, sesame seeds, garlic powder, and ¼ tsp of salt of pepper. Lightly brown the cubes of Campagnolo Sesame Oat bread in a big pan, then sprinkle with chopped parsley and put aside.
  4. To prepare the vinaigrette, simply whisk together all the ingredients.
  5. Assemble the Panzanella salad by mixing together in a big bowl, the string beans, roasted cauliflower, cherry tomatoes, bread croutons and enough vinaigrette to lightly coat each ingredient. Let the Panzanella rest for 5 minutes before serving.

 

*Recipe and picture courtesy of marianne_dp