Walnut Panzanella Salad |
California walnuts add crunch and an earthy flavour to this classic Tuscan bread-and-tomato salad that’s traditionally served during the summer months. It makes a flavourful side dish or appetizer. Makes 4 to 6 servings.
Ingredients
- 3/4 cup (175 mL) California walnut pieces
- 4 tbsp (60 mL) olive oil, divided
- 1/2 tsp (2 mL ) each sea salt and fresh cracked pepper
- 2 tbsp (30 mL) white balsamic vinegar
- 2 cups (500 mL ) chopped cherry tomatoes
- 1/3 cup (75 mL) pitted and sliced Kalamata olives
- 1 green onion, sliced
- 1 small clove garlic, minced
- 1/2 shallot, minced
- 6 fresh basil leaves, thinly sliced
- 1/2 loaf of leftover day/week-old crusty bread, about 4 to 5 cups
Directions
1. In a small bowl, combine walnuts with 1 tbsp (15 mL) of olive oil. Heat a small frying pan over medium heat. Add oil-coated walnuts, stirring constantly until golden brown, about 3 to 5 minutes. Remove from heat, season with salt and pepper and let cool.
2. In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onions, garlic, shallots and basil. Mix well and let sit for 5 minutes to develop full flavour.
3. Tear leftover bread into bite-sized pieces or cut into 1-inch (2.5-cm) cubes. Add the bread and walnuts to tomato mixture and toss until well combined. Serve immediately.
Tips: If white balsamic vinegar is not available, substitute with regular balsamic vinegar. For added crunch, toast leftover bread before tearing or cutting into cubes.
PER SERVING: about 379 cal, 8 g pro, 22 g fat (3 g sat. fat), 39 g carb, 4 g fibre, 733 mg sodium. %RDI: 7% calcium, 16% iron, 2% vit A, 12% vit C.
Source: walnutinfo.com
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