+GFO +SF
Traditional panzanella salad is full of juicy, fresh tomatoes and stale or toasted bread that soaks up all the delicious dressing. This recipe has a healthy twist that turns it into a hearty summer meal—potatoes and beets: my two favorite root veggies. —KH
SERVES 4
INSTANT POT
3 cups (435 g) chopped purple potatoes
2 cups (300 g) chopped beets, (I used a combination of golden and candy-cane beets, but red are fine)
2 cups (480 ml) water
DRESSING
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
1 tsp fresh thyme
½ tsp Dijon mustard
½ tsp salt
¼ tsp pepper
¼ cup (10 g) chopped fresh basil
4 cups (800 g) chopped tomatoes (I used a combination of heirlooms to get the different colors)
4 cups (360 g) stale French or Italian bread cubes (or fresh bread cubes baked at 350°F [177°C] for 10 minutes, or until crunchy), or use gluten-free bread
FOR THE INSTANT POT
Place the potatoes, beets and water into your Instant Pot and cook on manual, high pressure for 12 minutes. (If using red beets, wrap them up in foil so the red doesn’t bleed onto the potatoes.)
Manually release the pressure and remove the lid.
Pour the Instant Pot ingredients into a colander, and rinse with cold water to stop the cooking. Set it aside.
FOR THE DRESSING
Mix the dressing ingredients together in a measuring cup or small bowl.
In a large mixing bowl, add the potatoes, beets, tomatoes and dressing; mix well.
Minutes before serving, mix in the stale or toasted bread so that it can soak up some of the dressing. Top with the fresh basil right before serving.
If you are not planning on eating it all in one meal, only mix together what you will eat. Store the bread in an airtight bag separate from the tomato mixture that you will store in the fridge.
Note: If you don’t have an Instant Pot, you can still make this delicious salad. Just cook the potatoes and beets in a pot on your stove over medium heat until they are easily pierced with a fork. Then proceed with the recipe.
*SEE PHOTO INSERT