Panzanella Salad

Throwback Thursday! With my end of summer Panzanella Salad. What better way to use produce than to make a Panzanella salad. Which is a traditional Italian “bread salad.” Crispy croutons made from toasted baguette cubes along with fresh, crunchy veggies bring this powerhouse salad together. Drizzle with a little dijon vinaigrette love, and you can’t go wrong. Gardening is such a joy to my family and me. Nothing beats growing something with your own hands and watching it flourish. We’ve created so many delicious recipes using various tomato plants, cucumber, zucchini, and watermelon.

Along with so many amazing fresh herbs. Start your own garden! It’s a fantastic way to get the kids involved too. Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

Panzanella Salad

1/2 cup olive oil
1 long baguette, cut into 1-inch cubes (about 6 cups)
1 teaspoon salt
2 cups cherry tomatoes, halved
One orange bell pepper, seeded and cubed
One red bell pepper, seeded and cubed
One English cucumber halved and cut into 1/2 inch pieces.
1/2 red onion, halved and thinly sliced
1 Handful fresh basil leaves, chopped
3 tablespoons capers

For the vinaigrette:

1 clove finely minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1 tablespoons white wine vinegar
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees.

Whisk together all ingredients for the vinaigrette and set aside.

Spread cubes of bread onto a baking sheet. Drizzle with olive oil. Baked in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.

In a large bowl, mix tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.

Drizzle with vinaigrette. Toss well.

Serve immediately, or allow the salad to sit at room temperature for 25-30 minutes. (The longer it sits the better it gets!)

Flash Back Friday Featuring: Baked Tilapia In Foil

Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!

Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil,  lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!

Baked Tilapia In Foil

Baked Tilapia In Foil

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one teaspoon for each piece of tilapia depending on size)

Preheat the oven to 375 degrees F.

Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to hold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.

Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked, it will flake easily with a fork.

I love to give it a squeeze of lemon for some acidity at the end.

Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top.

Enjoy and have a great weekend everyone!

Xo Ayesha