Growing up, salads were a part of my fabric, of my genetic make-up (almost). I wouldn’t say I gleefully enjoyed them back then… but, I’ve got my dad to thank for the early introduction to greens. You see; the man perennially eats a BIG bowl of salad with his lunch or dinner. Make no mistake, salad is NOT (by any means) his lunch or dinner. Salad prefaces his lunch or dinner as a first course. Just getting his palate started, ya know?

Dad particularly loves a romaine lettuce base or sauteed spinach and Swiss chard salads. They have the same refreshing lemony vinaigrette I’ve shared on the blog plentiful times and that you guys love; and he always adds tomatoes, cucumbers, green beans and avocado.

The moment I’d sit at the table, he’d promptly plop a heaping portion of his salad onto my plate, despite the fact I didn’t ask for it. And, friends: I was expected to eat whatever I was given. It was a very straightforward and quiet approach towards food. No catering, no questions, no gimmicks. And shortly thereafter, the food would soon follow. REAL, hearty food from the best home cook I know, my mom.

Although I only lived with my parents for 18 (very short) but well-spent years; the way they approached food forever shaped me and taught me how to eat. Salads eventually made a comeback into my life, on my own terms. I now see myself reaching for a big salad to pair with my food pretty much every single day.  It’s almost like a “need”. It’s refreshing, it fuels me, it goes well with a variety of foods, and it’s a great opportunity to put good food into your body.

If you are a fan of classic Mediterranean Tabbouleh, you’re doing to L-O-V-E this Panzanella version! Have you even heard about a Panzanella salad? It originated in Tuscany, Italy (of all pretty places) and it consists of bread, tomatoes, cucumber and other seasonal vegetables. I am convinced the salad originated as a way to effectively use leftover, stale bread instead of throwing it away.  You use good quality extra virgin olive oil and vinegar (or lemon) and I personally like it when the bread is soaked in the vinaigrette; much like croutons would in traditional salad.

But hey, these aren’t just ANY croutons- these are sourdough croutons that have been crisped up nicely in a pan with olive oil, sea salt, garlic, and rosemary until nicely browned and crispy. Better than any store-bought variety. I initially started by baking them, but I think I like the pan-approach best.

You can use ANY kind of bread you want; but I highly recommend good quality bread like Bavarian rye or sourdough. For one, it’s easier to digest (sourdough is naturally fermented) and that offsets most of the gluten naturally embedded in the bread. I also love the taste; it pairs well with this salad. Sort of sour; slightly tangy- but just right.

So think about it this way; the BEST of both worlds! Classic Tabbouleh, meet Panzanella. Panzanella, meet Tabbouleh. We’ve got Middle Eastern and Italian flavors coming together into the perfect marriage. I couldn’t enjoy this salad more if I tried. Tabbouleh got a makeover, and it’s made it a better salad. Give it a try for yourself and pair it with your favorite grilled fish or chicken. I also enjoy this salad with a big dollop of hummus and a side of avocado; it just goes so well with the sourdough croutons.