Panzanella salad is probably one of my favorites to have anytime during the year. It’s such a versatile salad in which you can add grilled vegetables or roasted veggies. To make it a little bit healthier I went ahead and used a whole wheat sprouted bread. It’s a super easy lunch or dinner to get together in no time. Enjoy!
1 loaf sprouted bread, cut into thick cubes
1/2 cup fresh basil, chopped
2 Tablespoons capers
1 teaspoon lemon zest
Juice of one lemon
2 large tomatoes, cut into wedges
Salt & pepper, to taste
2 large garlic cloves, minced
1 cup pearl mozzarella balls
1 1/4 cups extra virgin olive oil
1 red onion, chopped
1 14oz can if artichokes quarters
1 small eggplant, peeled and cubed
Preheat oven at 375 F degrees
On a baking sheet add artichokes, onions and eggplant. Season with salt, pepper and drizzle 1/2 cup olive oil. Place in the oven for 35 minutes.
On medium to high heat in a large skillet add 1/2 cup olive oil. Add bread toss together & let bread toast up on all sides. Once done set aside.
In a large bowl add lemon juice, lemon zest, salt, pepper, remaining olive oil, tomatoes, garlic, mozzarella and basil. Stir everything together. Next add the bread and roasted vegetables. Toss everything together and serve