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]

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Serves

6

Cooking Time

10

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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)
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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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