Traditionally made in the summer using ripe tomatoes and stale bread, a panzanella is a delicious Italian salad from the Tuscany region, essentially letting the stale bread soak up the fragrant salad juices.
I am making the most of the colourful abundance of Autumn by roasting the most beautiful Autumn vegetables in lots of olive oil before drizzling them in a zippy pistachio vinaigrette. I picked up colourful bunches of beetroots and rainbow carrots at my local farmers market and Romanesco cauliflower with their pointy grown like tops are the showstopper here!
I am not limiting this dish to ‘salad’ status as it can easily be served as it is, straight from oven as a lovely one tray lunch or supper! See below for serving suggestions.
Getting Ahead: the salad can be served warm or at room temperature and can be made the day before. Just bring to room temperature before serving. The dressing can be made 2 days ahead.
Seasonal Swaps: the perfect use-what-you-have dish. You can swap cauliflower for broccoli, carrots for parsnips and you can use any nut you have for the dressing. I would however suggest roasting the nuts before as it adds so much depth of flavour. As for the 2 cups of greens, you can use what you have, chard, baby spinach and rocket would work well too.