Rainbow Panzanella Salad with Idaho® Potatoes
Traditional panzanella salad is full of juicy, fresh tomatoes, and stale or toasted bread that soaks up all the delicious dressing. This recipe has a healthy twist that turns it into a perfect summer meal - Idaho® Potatoes and beets, my two favorite root veggies.
Don't have a instant pot/pressure cooker – not to worry. There's stovetop preps included too!
- 3 cups purple Idaho® potatoes, cut into pieces
- 2 cups beets, cut into pieces (I used a combination of golden and candy cane beets, but red are fine)
- 2 cups water
¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme leaves
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups stale French or Italian bread cubes (or fresh bread cubes baked at 350° F for 10 minutes or until crunchy)
- 4 cups chopped tomatoes (I used a combination of heirlooms to get the different colors)
- ¼ cup chopped fresh basil
- Place the potatoes, beets, and water into your Instant Pot and cook on manual, high pressure, for 12 minutes. (If using red beets, wrap them up in foil so the red doesn’t bleed onto the potatoes)
- Manually release the pressure and remove the lid.
- Pour the Instant Pot ingredients into a colander and rinse with cold water to stop the cooking. Set aside.
- Mixing the dressing ingredients together in a measuring cup or small bowl
- In a large mixing bowl add the potatoes, beets, tomatoes and the dressing, then mix well.
- 30 minutes before serving mix in the stale or toasted bread so that it can soak up some of the dressing.
- If you are not planning on eating it all in one meal, only mix together what you will eat, store the bread in an air-tight bag separate from the tomato mixture that you will store in the fridge.
*Note: If you don’t have an Instant Pot, you can still make this delicious salad. Just cook the potatoes and beets in a pot on your stove over medium heat until they are easily pierced with a fork. Then start on step 3 above.