Easy Spring Salad – Pepperoni Panzanella

Pepperoni Panzanella, a recipe created by Laura Chalela Hoover, MPH, RDN and published in Mom’s Sugar Solution

 

Mom’s Sugar Solution, a new cookbook written by my friend and registered dietitian nutritionist, Laura Chalela Hoover, MPH, RDN, has become my go-to guide for new recipe inspiration for my kids and for our entire family. Did you see my top five reasons to add this cookbook to your recipe library? You can get my full review here as well as some of the favorite recipes we’ve tried so far including Laura’s Pepperoni Panzanella.

It’s a simple recipe made with flavorful ingredients and topped with fresh basil. I make it most every week to have something quick and satisfying to enjoy midday. It’s also become a brunch staple when entertaining friends or family (and it receives rave reviews every time!)

Laura was kind enough to let me share this recipe from Mom’s Sugar Solution with you guys. Add this to your lunch or dinner menu this week and let me know what you think!

Pepperoni Panzanella

Recipe Courtesy Laura Chalela Hoover, MPH, RDN from Mom’s Sugar Solution

Serves: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients:

2 (1″-thick) slices crusty whole-grain bread, cut into 1/2″ pieces

1 pint cherry tomatoes, halved

8 ounces fresh mozzarella pearls

4 ounces sliced pepperoni, halved

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup thinly sliced fresh basil leaves

 

Steps:

1. Prepheat oven to 350 degrees Fahrenheit. Place bread on a baking sheet and toast 10 minutes or until lightly golden. Transfer to a large serving bowl and let cool 5 minutes.
2. Add tomatoes, mozzarella, pepperoni, olive oil, vinegar, salt, and pepper to bowl. Toss to combine. Let sit about 30 minutes to allow bread to soften. Garnish with basil and serve.