Whenever I feel like I need to take control of my life, this is what I make for dinner. It’s super healthy, it’s vegetarian, and it’s relatively easy to make (for being super gourmet). It’s pretty simple in theory, but it features a homemade lemon vinaigrette, so it’s guaranteed to make any college student feel like they have it all together (even if none of us really do).
Panzanella
- Prep Time:20 minutes
- Cook Time:20 minutes
- Total Time:40 minutes
- Servings:4 servings
- Advanced
- 1 loaf ciabatta
- 1 cucumber
- 1 yellow bell pepper
- 1 red bell pepper
- 1 tomato
- 1/4 cup olive oil
- 1 juiced lemon
- 1/4 cup walnuts
- 1 tablespoon rosemary
- 1 teaspoon thyme
- Honey
- Salt
- Pepper
Ingredients
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Step 1
Slice ciabatta into 1-inch cubes.
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Step 2
Wash cucumber, peppers, and tomatoes, and chop everything into rough chunks.
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Step 3
Toast ciabatta in a large frying pan over medium heat with some olive oil (a healthy drizzle is good).
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Step 4
Whisk together the lemon juice, olive oil, thyme, salt, and pepper to make the dressing.
#SpoonTip: To get as much juice out of your lemon as possible, roll it on the counter before cutting. You can also microwave it for 10 seconds to get more juice.
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Step 5
Toast walnuts in a frying pan over medium heat, stirring occasionally.
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Step 6
Pour honey over walnuts, and add the rosemary and some salt and pepper to taste.
#SpoonTip: Don’t toast the walnuts longer than 5 minutes, or they’ll burn.
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Step 7
Toss vegetables, ciabatta, and walnuts with the dressing and serve.