Author Notes
Panzanella is one of my favorite salads. Who doesn’t love a salad with bread cubes that sop up all the juicy goodness from the dressing?
This one was inspired by the sunshine yesterday – golden sunny beets, lemony sumac vinaigrette, zesty orange segments and parsley for a superfood boost. —Oat&Sesame
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Ingredients
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4
slices crusty multigrain bread, toasted and cubed into 1" pieces (about 2 cups)
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4
4 medium golden beets, roasted, peeled and diced
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4
oranges, peel and white pith removed, cut into segments
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1/4 cup
sunflower seeds
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1/3 cup
pistachios, crushed
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1/3 cup
chopped fresh parsley
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1 tablespoon
chopped mint (optional)
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1 tablespoon
Sumac (half to mix with the salad, half to top the salad)
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salt and pepper, to taste
- Sumac Vinaigrette
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2 tablespoons
freshly squeezed lemon juice
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2 tablespoons
white wine vinegar
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1 tablespoon
finely minced shallot
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1/2 teaspoon
honey
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1/4 teaspoon
sumac
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1/4 cup
extra-virgin olive oil
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Salt and freshly ground black pepper, to taste
Directions
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Sumac Vinaigrette
Combine all the dressing ingredients into a container and blend well. This can be made ahead of time to allow flavors to develop.
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Salad Prep
Preheat oven to 400F. Wrap beets in foil and roast for about 1 hour until tender. Peel and dice.
Toast the bread slices, cut into cubes and set aside.
Prepare all other ingredients and set aside.
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Salad Assembly
Combine the beets, orange segments, sunflower seeds, herbs and spices in a large bowl.
Toss with half of the dressing. Add salt and pepper to taste.
If eating immediately, add the cubed bread and more dressing. Toss until the bread cubes are coated with dressing.
Sprinkle the pistachios on top along with additional sumac, salt and pepper to taste.
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If making this ahead of time, toss with the bread cubes right before serving.
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