Category Archives: Salads

Winter Panzanella

Panzanella is a Tuscan salad typically made with pieces of stale bread which absorb the salad dressing and juices from the vegetable ingredients in the salad.  Panzanella made with fresh summer tomatoes is one of my absolute favorite summer salads.  But what about winter panzanella?  I had some leftover pumpernickel bread, so I decided to create a winter panzanella.  

Roasted acorn squash, crisp apple, sauteed kale and toasted hazelnuts all contribute to this delightfully wintry salad.  This salad is amazing and rivals the summer classic.  It would be an excellent addition to any holiday table.

 winter panzanella

Continue reading Winter Panzanella

Red Cabbage and Apple Slaw with Pomegranate Vinaigrette

I ordered a red cabbage from Amazon fresh and I received two.  That’s a lot of cabbage.  After unsuccessfully trying to give one away, I decided to try to come up with some salads to make use of my abundance of cabbage.  

Last weekend, because I was making falafel, I decided to check out a nearby mediterranean market, Goodies.  Though I had sent my husband there in the past to get bulgarian feta (which, after trying once I decided was the only feta that I would ever eat again) I had never been inside myself.  The market was great, with all kind of interesting ingredients that aren’t readily available at my usual grocery destinations.  I got some sumac, which I have used on hummus, as well as some pomegranate molasses.  The pomegranate molasses are basically a reduction of pomegranate juice, kind of like a balsamic reduction, but fruitier.

The molasses are key to this recipe, which is now going into my regular salad rotation. 

red cabbage salad

Red Cabbage and Apple Slaw with Pomegranate Vinaigrette

A delicious and unusual winter salad.
Servings: 4


  • 2 TBSP pomegranate molasses
  • 2 TBSP lemon juice
  • 2 TBSP olive oil
  • 1 medium apple julianned*
  • 1/4 small red cabbage finely shredded
  • 1/2 cup of pecan pieces toasted
  • 1/2 cup pomegranate seeds optional
  • 6-8 mint leaves coarsely chopped
  • salt and pepper


  • Combine first three ingredients in a small jar and shake to combine.
  • Toss dressing with remaining salad ingredients, season with salt and pepper and serve.


I use the julianne attachment on my mandoline to do this.




Summer Tomato Panzanella

This is one of my favorite ways to use the tomatoes and basil from my garden.
Servings: 2



  • 2-3 ripe roma tomatoes chopped OR 1 cup cherry tomatoes, halved
  • 1/3 cup chopped cucumber
  • 1/4 small red onion thinly sliced
  • 10-20 basil leaves torn
  • 2 cups red leaf green leaf, or romaine lettuce, torn
  • 1 cup good crusty bread cubed and toasted in oven until just slightly brown
  • salt and pepper to taste
  • Optional addition -
  • 1/4 cup fresh mozzerella (cieligine or perline work well)


  • 3-4 TBSP red wine vinegar
  • 2 TBSP good quality olive oil
  • 1 small clove garlic pressed or finely minced
  • 1/2 TSP Dijon mustard
  • Salt and Pepper


  • Toss all salad ingredients except bread with a generous sprinkle of salt and let sit for at least 15 minutes
  • Place all dressing ingredients in a jar and shake to combine and emulsify.
  • Add bread and dressing. Toss and serve.