A panzanella salad is a classic Italian salad with a topping of garlicky sourdough bread cubes. The greens and vegetables can vary but generally include tomatoes and a tomato based dressing. Try the salad with artichokes, cucumbers, parsley, onions, olives and basil or oregano. The dressing should be applied liberally. This recipe is for the easiest dressing you will ever make.
Tomato Italian Dressing
The quick version of this recipe is to take equal parts of your favorite Italian spaghetti sauce and champagne vinegar. Done! I am also including a version to make this from scratch as well. It still just takes minutes.
Print Recipe
Ingredients
- 4 TBSP Spaghetti sauce I like Lucini organic Spicy Tuscan
- 4 TBSP Champagne vinegar of vinegar of choice
- Long version
- 2 TBSP Tomato paste
- 1 TBSP Water
- 1 TBSP Lemon juice
- 4 TBSP Champagne vinegar of vinegar of choice
- 1/2 TSP Minced garlic
- 1/2 TSP Onion powder
- 1/2 TSP Herb De Province
- 1/2 TSP Oregano
- 1 TSP Calabrian Chili crushed peppers or chopped chili Sub red pepper flakes
- 1/4 TSP Black Pepper
- 1/4 TSP Himalayan salt To taste
- 1 TSP Chili powder
Instructions
- For the short version add the first two ingredients together and serve.
- For the scratch version add the remaining ingredients together and serve.
Notes
This is a Snap Pea Sheep recipe.
Typically spaghetti sauces are not WFPB complaint due to added oil. I always buy organic sauces and make sure they don't have any added dairy products or artificial ingredients. I sometimes accept organic olive oil in the recipe but I avoid oil whenever possible.
I am not a fan of dried basil but a few leaves of fresh basil can be used in place of the oregano.
The long version is my basic spaghetti sauce (less the vinegar) and takes little time to make. The longer it cooks the more the flavor develops but cooking is optional for the salad dressing. So quadruple the recipe and enjoy some good spaghetti sauce on your favorite pasta or lasagna but save off 4 TBSP for your salad dressing!
