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Panzanella

Panzanella

Panzanella is a simple recipe everyone should know, as it contains so few ingredients but is so flavorful. Uprising Superfood Bread becomes a delicious and garlicky addition to this classic dish. We hope you'll also like the garlic toast technique in this recipe—it’s a great party trick. Uprising Bread is the perfect swap for refined white bread in this recipe because it adds a healthy balance of proteins, fiber, and healthy fat instead of just carbs. In fact, it has only 2 net carbs and is suitable for keto and paleo diets, as is this delicious salad. 


3 big ripe tomatoes 

1 small red onion

1 Tbsp fresh oregano

4 oz olive oil

Sea salt and pepper 

1 clove of garlic

3 Tbsp red wine vinegar


  1. Make the garlic toast

Toast the slices of uprising bread whole, and while they're still hot, rub a peeled garlic clove over them. A little goes a long way, and the garlic should grate right into the toast without any extra tools. Next, drizzle olive oil, salt, and pepper over the toast and cut them into large chunks. 

  1. Prep the veggies

Cut the tomatoes into bite-size pieces. Make sure to leave the seeds in the tomato for this recipe—it will help moisten the bread. Thinly shave the red onions on a mandoline if you have one, or slice them thinly by hand.

  1. Toss it all together 

In a big bowl, combine the tomato, the bread, the red onion, the oregano, and a pinch of salt and pepper. Add the olive oil and red wine vinegar slowly, tasting as you go—some tomatoes are more acidic or wet than others, so you'll have to use your senses to come to the right amount. When it tastes how you like it, let it sit for 5 minutes before giving it another toss and serving, allowing the Uprising Superfood Bread to soak up the flavors.

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