Heirloom Tomato & Watermelon Panzanella Salad
Here’s some truth bombs for you. I’ve never actually had a panzanella salad. It just sounded delightful yesterday when I started creating this recipe. So I added some gluten free bread to this salad and BOOM, it took it to the next level. I use a gluten free bread and I also use peas – both are not paleo. But you could easily use a paleo bread instead and remove the peas if you’re looking to stay strict AF. I support you in whatever dietary restrictions you’re following. But I also want to live my best life with a little toasted bread on my salad. It’s like adding fries to your salad – it doesn’t really make sense, yet it makes all the sense. Fries should really go on top of every meal, let’s be honest here.
Today on the news they were talking about how meat processing plants are shutting down everywhere, so depending on what happens and the shortages that occur, you may need to add more vegetarian meals like this to your daily routine. There may not even be a shortage and I’m just adding to the fear mongering going on, but if there is, I have lots of veggie recipe ideas to get you through the change. How weird is life right now?
On a lighter note, this pandemic has led to us spending more time outside. Most of that time is spent in our backyard, but the hubs just bought me THE COOLEST pair of rollerblades and skating after dinner has become pair of our new routine. I make dinner, we eat, the hubs cleans, then we head out to move after dinner. It’s THE BEST. I love it so much. Spring and summer is seriously the best time of year, especially now that I have skates to skate around our neighborhood. We live near this insanely cool neighborhood with some of the most beautiful homes, so now we skate nice and slow past all these homes, most likely creeping out the people who live inside them. And they are probably looking back at us wondering why a grown ass woman is rollerblading. Do you burn many calories when rollerblading? I’m going with yes. I’m going to be in the best shape of my life by the time summer ends. Just you wait. Oh you don’t care? Understandable.
Tomato & Watermelon Panzanella Salad
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4-5 1x
- 4 sliced gluten free or paleo bread, cubed*
- 1 tablespoon olive oil
- 6 heirloom tomatoes, sliced
- 1 cup cubed watermelon
- 1/3 cup frozen peas, thawed
- 1 avocado, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon flake salt
- 1/4 teaspoon black pepper
- 3–4 tablespoons pesto**
- handful of basil leaves
- Preheat oven to 350 degrees F. Place cubed gluten free bread on a baking sheet, top with olive oil, then toss. Place in the oven to bake for 6-8 minutes, until golden brown.
- While the bread bakes, make the salad. Place sliced tomatoes on a large plate, then top with watermelon, thawed peas, avocado, and shallot. Sprinkle flake salt and black pepper on top of all of it.
- Top salad with toasted bread then pour pesto on top of the salad and add basil leaves before serving!
*I used Canyon Bakehouse Gluten Free Bread
**I used Seggiano’s Pesto (it’s dairy-free)
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Oh, Hi! I’m Juli.
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