SUMMER CUCUMBER PANZANELLA SALAD

5-6 servings, 20 minutes

INGREDIENTS

• 1/2 loaf sourdough or sprouted grain bread (a rustic type of bread works best here, taste-wise)

• 4 medium cucumbers, peeled and sliced

• 1 medium fennel bulb, thinly sliced (using a mandolin works well)

• 1/3 cup black olives

• 8 oz paneer, chopped into cubes (omit if kapha, can use store-bought or freshly made paneer, can also sub fresh mozzarella)

• 1/2 cup torn fresh basil

• Ghee or avocado oil (for cooking the bread)

• Salt & pepper
  

Dressing

• 1/2 cup olive oil

• 3 tbsp - 1/4 cup white wine vinegar

• 1/2 tsp Dijon mustard

• 1/2 tsp coriander or fennel seeds, freshly ground

• 1/2 tsp cane sugar (add more to taste)

• Salt & pepper

#pitta #summer

DIRECTIONS

1. Preheat oven to 375 degrees Fahrenheit. Tear the bread into small 1 inch pieces with your hands. Place the torn pieces on a baking sheet. Toss with melted ghee or avocado oil and salt and pepper. Allow to bake for 8-10 minutes.

2. While that is cooking, make the dressing by whisking all the ingredients for the dressing in a small bowl. Set aside.

3. Optional if using store-bought paneer - lightly sear the paneer cubes in ghee in a medium saucepan over medium heat with a bit of ghee until browned. If using fresh mozzarella or fresh paneer, feel free to skip this step.

4. Add the chopped cucumbers, fennel, olives, basil, and cheese to a large mixing bowl with a pinch of salt.

5. Add the toasted bread pieces and a bit of the dressing and toss together in stages, so all the ingredients absorb all the flavors of the dressing. Feel free to use your desired amount of dressing. Option to toss in some fennel fronds from your bulb! Serve warm or at room temperature. Enjoy!

Notes

• This one is great for those who have generally strong digestion and are going out on the beach or a summer party.

• If your digestion is especially sensitive or going through a sensitive period, I would hold off on this one or have it in moderation.

• Regardless, we did make a traditional panzanella salad more digestible and less inflammatory with this recipe. Make sure to serve this warm or at room temperature - cold salads will deplete digestion.

• A traditional panzanella salad uses tomatoes. We do not cook with many nightshade vegetables in Ayurveda, but if you are not sensitive and want to use tomatoes in moderation while they are in season (summer) - I see no problem with that. Use them! Just replace the cucumbers with chopped tomatoes - do not use them together since nightshades + cucumbers are not a good food combination.

• Kaphas can do well with this salad, just with no cheese and less bread.