Combining fresh summer produce with crusty sourdough is a match made in heaven! Add some protein-packed hemp seeds and make Hemp Panzanella Salad a summer staple!
Raise your hand if you are gobbling up the delicious summer weather! I know I am! We’ve been riding bikes, hitting up the farmers market, grilling out, and basically spending every waking second outdoors. It’s a sun soaked and happy way to live.
Our CSA farmer moved and didn’t do a CSA this year. There are a million other local options, but we decided to see how we’d do picking out our own produce every week. It’s been fun to explore the farmer’s market and pick up whatever looks good that day. Gorgeous cherry tomatoes included!
I wanted to make a panzanella salad because it combines two of my favorite things: vegetables and bread. If you’ve got the grill fired up, use that to get some amazing char marks on the bread. Otherwise, use the broiler to burn two loaves, send your boyfriend to the grocery store, and then almost burn another one. Or maybe don’t be an idiot like me and just watch it carefully.
You all already know my love of Manitoba Harvest, so it’s no surprise that hemp hearts snuck their way into this recipe. They bring the protein and healthy fats that round out this salad into something you could eat for a stand-alone meal.
Salads are alright and all, but lettuce stop pretending they’re satisfying and add some damn bread.
Combining fresh summer produce with crusty sourdough is a match made in heaven! Add some protein-packed hemp seeds and make Hemp Panzanella Salad a summer staple!
Ingredients
- 1 quart cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 English cucumber, chopped
- 1 small (or ½ large) baguette
- ¼ cup pitted kalamata olives
- ¼ cup hemp seeds
- 10 leaves basil, thinly sliced
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 Tbs. olive brine (from the jar of olives)
- 1 tsp. dried oregano
- 1 garlic clove, very finely minced
- 1 tsp. salt
- ½ tsp. pepper
Instructions
- Slice the baguette in half lengthwise and drizzle lightly with olive oil. Under the broiler on a hot grill, toast until lightly charred. Chop into 1” cubes.
- Add the dressing ingredients to a jar and shake well to combine.
- Toss the veggies, olives, hemp seeds, and bread with the dressing and garnish with basil.
