Heritage Tomato and Basil Salad
This recipe is based on the classic Italian bread salad called panzanella. Instead of using day-old white bread cubes as Italian cooks do, we substituted Nature’s Path crunchy Heritage flakes with delicious, wholegrain results. It’s fun to use heirloom cherry tomatoes of various colors, or you can substitute plum or beefsteak tomatoes for a moister salad. Turn this side-dish into a vegetarian main dish by adding cubes of vegan cheese, mozzarella, provolone, or crumbled feta.
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- 3 cups Cherry or grape tomatoes
- 3 tbsp. Olive oil
- 3 tbsp. Freshly squeezed lemon juice
- 1 tsp. Dijon Mustard
- 1 bunch Fresh Basil
- 2 cups Diced Fennel (or substitute celery)
- 2 cups Nature’s Path Heritage flakes
- 1/4 tsp. Salt, or to taste
- Fennel Fronds, for garnish (optional)
Directions:
- 1. In a food processor, blend 1 cup cherry tomatoes with olive oil, lemon juice, mustard, and salt. Transfer mixture to a large salad bowl.
- 2. Cut remaining tomatoes in halves or quarters. Stir into bowl.
- 3. Pull basil leaves from stems until you have two tightly packed cups. Rinse well, drain, and pat dry in a clean kitchen towel. Tear basil leaves into bits and stir into bowl along with diced fennel and Nature’s Path Heritage flakes.
- 4. Let salad sit for 5 minutes, stirring occasionally. Add more salt, if needed.
- 5. Divide among 4 salad bowls. Garnish with fennel fronds, if you wish.
