Fresh Panzanella with Fennel and Sweet Pea Wholytalian Panzanella Salad is a traditional Tuscan salad made with tomatoes, old bread (croutons), olive oil, salt, and vinegar. This green Panzanella recipe with sweet peas and fennel offers a fresh, herby twist on the traditional style. Crunchy, hearty, and packed with healthy deliciousness, it transforms recycled stale bread into a delightful dish.
Italian Panzanella originated from the peasant tradition of soaking Tuscan stale bread and mixing it with tomatoes and vegetables, making the most of the harvest. This recipe builds on that tradition by adding a healthy touch with fresh greens. When you have leftover bread, try this refreshing salad.
Fresh Panzanella Salad with Fennel and Sweet Peas
This Italian salad recipe offers an exotic twist with a blend of fresh ingredients and classic Tuscan flavors.
Ingredients
- A day-old loaf of bread, chopped into 1 cm / ½ inch croutons
- 10 basil leaves, finely chopped
- 1 cup thinly sliced fennel
- 1 cup sweet peas (sugar snap peas)
- 4 tablespoon extra-virgin olive oil
- 1 block (350 grams) of tofu
- ¼ cup balsamic vinegar
- A pinch of Himalayan salt or to taste
- 1 tablespoon fresh rosemary, minced
- 1 romaine lettuce, shredded
- 1 teaspoon ground black pepper
- 1 lemon, juiced
- 1 teaspoon Kikkoman soy sauce
- ¼ cup parmesan, grated
- 1 red pepper, sliced
- 1 cup cherry tomato, halved
- 6 – 8 dried tomatoes, soaked in water and finely chopped
- ¼ cup pine nuts, toasted
Instructions
Preheat the oven to 175°C / 350°F.
Place the croutons on a baking sheet and toast for 7 minutes or until they are well toasted and crisp (but not browned).
In a mortar, combine half of the basil leaves, olive oil, and Himalayan salt, then muddle until the basil is infused into the oil.
Heat the basil-infused oil in a skillet over low heat. Add the croutons and sauté for about 5 to 6 minutes on medium heat until the oil is absorbed and they turn a light golden brown with a hint of basil.
In a saucepan, bring two cups of water to a rolling boil. Add the tofu and cook for 1 minute or until tender. Transfer the tofu to a blender and process into a smooth paste.
In a wok, heat 3 tablespoon extra-virgin olive oil. Add the red pepper and cherry tomato, and sauté for 2 minutes on high heat—season with Himalayan salt and ground black pepper. Remove from heat and stir in the remaining basil, lemon juice, Kikkoman soy sauce, and tofu paste, combining gently.
Toss in the toasted croutons, chopped fennel, and sweet peas. Top with toasted pine nuts and serve!
Nutrition
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346.7 Calories
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37.4g Carbohydrates
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3.0mg Cholesterol
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16.2g Fat
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5.0g Fiber
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10.9g Protein
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230.0mg Sodium
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0.0g Trans fat
Notes
For a make-ahead option, prep all ingredients in advance. To keep the bread delightfully crisp, toss it into the dressing just before serving. Your guests will appreciate the fresh, flavorful bite!
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