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Panzanella Salad with Pickled Radishes and Onions

Panzanella Salad with Pickled Radishes and Onions
Serves: 6
Ready In: 30 minutes (plus 1-2 hours for pickled vegetables)

Why We Like It

Panzanella is a Tuscan-style salad that typically includes crunchy croutons that are added to the salad just before serving so they can soak up some of the dressing.  For this version, quick pickle some radishes and red onions and you have tangy incredibly good veggies ready for not only this salad, but also the Korean Burgers with Pickled Radishes and Onions!  Both are crazy good!

Quick Pickle the Radishes and Onions:

  • 1 bunch radishes (sliced)
  • 1 red onion (thinly sliced)
  • 1 cup white vinegar (distilled white vinegar)
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar

Add radishes and red onions to a large quart size mason jar (or 2 pint size jars).  (You can add the vegetables to separate jars or put them together).  Add everything else, along with 1 cup of water, to a medium saucepan and bring to a boil.  Reduce heat slightly and continue to simmer for about 5 minutes until salt and sugar are dissolved.  Immediately pour the liquid over the radishes and onions until they are completely submerged.  Set aside to cool to room temperature (about 1 hour).  Then seal the jars with an airtight lid, shake to evenly distribute the liquid and any seasonings, and place the jar (or jars) in the refrigerator.

Preheat the oven to 400 degrees

Make the Croutons:

  • 3 slices whole grain bread (cut or torn into bite size pieces)

If desired, you can add a little olive oil, salt and pepper (and other dry seasonings) to the pieces of bread.  Spread the pieces of bread onto a baking sheet in a single layer.  Bake for about 5-10 minutes until toasted and crunchy.  Remove from the oven and set aside to cool.

Make the Salad:

  • 6 cups romaine lettuce (chopped, or greens of your choice)
  • 1 cup sugar snap peas
  • 1 avocado (peeled, pitted and chopped)

Add to a large bowl.  Set aside.

Make the Dressing:

  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice (juice from one lemon)
  • 1 tsp dijon mustard
  • 1/2 tsp lemon zest
  • 1/2 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Add to a small bowl or mason jar.  Stir or shake to combine.  Set aside.

Put it All Together:

  • 2 Tbsp feta cheese (crumbled)

Add 1 cup of pickled radishes and red onions to the salad along with the croutons. Pour the dressing over everything and toss to combine.  Sprinkle with feta cheese.

Serve and Enjoy!

Quick Tips

Feel free to add fresh herbs such as rosemary and thyme to the pickled vegetables — add the herbs to the jars before adding the liquid.

For the best flavor, let the pickled veggies sit in the refrigerator for at least a day before eating, but you can certainly tap in sooner if needed.  Use your judgment on when they have reached your desired texture and flavor.  Your quick-pickled veggies should last up to a month, or even longer, in the refrigerator (although ours never make it that long)!  See our coaching tip for more on pickled veggies!

Nutrition Information for one serving

  • Calories: 155
  • Fat: 11.5 g
  • Saturated Fat: 1.9 g
  • Cholesterol: 3 mg
  • Total Carbohydrate: 12 g
  • Fiber: 4 g
  • Total Sugars: 3 g
  • Protein: 3 g
  • Sodium: 210 mg