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Panzanella With Millet [Vegan]

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Panzanella is a traditionally Tuscan salad made from bread and tomatoes. This super quick spring salad puts a slight spin on panzanella by adding strawberries, and millet to the mix. Fresh, easy-to-make, and hearty enough for a lunch or light supper, this salad is a perfect summer go-to.

Panzanella With Millet [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

6

Cook Time

10

Ingredients

  • 1/2 cup millet
  • 1 cucumber
  • 1 onion
  • 1/2 cup cherry tomatoes
  • 5/8 cup strawberries
  • 2-3 slices gluten-free bread
  • Mint (optional)

Preparation

  1. Cook the millet according the manufacturer’s instructions.
  2. While the millet is cooking, cut the bread in rough cubes. Heat a skillet, transfer the bread cubes in it, and roast them.
  3. Then slice the vegetables and the strawberries.
  4. Finally arrange everything in a big salad bowl and top with mint if you desire. For the dressing you can just drop a bit of olive oil, your favorite vinegar, or both.

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AUTHOR & RECIPE DETAILS


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Always simple, always gluten-free, always scrumptious!

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I’m a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.


 

 

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