After making several batches of pretzels to perfect the recipe for our homemade soft pretzels, we were left with, you guessed it, pretzel, more pretzels and then some. Finding ways to creatively reuse them quickly became a priority at the Cottage. And while we don’t necessarily associate salad with comfort food, pretzel panzanella is every bit as delicious and comforting as we expected it to be. This bread salad is packed with crunchy bits of pretzels, mushrooms, juicy tomatoes, basil flavour and a generous amount honey mustard.
Pretzel Panzanella Recipe
Our pretzel panzanella puts a fun twist on classic panzanella and bread salads. We recommend to remove most of the salt from the pretzels so the salad doesn’t become too salty.
Prep Time: 20 min
- 4 – 6 pretzels, cut into bite-sized pieces
- 1/2 small head red-leaf lettuce, cleaned and torn
- 200 g (2 cups) fresh button mushrooms, trimmed, cleaned and thickly sliced
- 100 g (3/4 cup) cherry tomatoes, cleaned and halved
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp honey mustard
- sea salt and freshly ground black pepper to taste
- fresh basil
In a large bowl, whisk together the olive oil, vinegar, honey mustard, salt and pepper. Add the pretzels, lettuce, mushrooms and tomatoes. Toss everything together to coat. Tear in the basil leaves, stir and serve the pretzel panzanella immediately.
Tip: It’s best to use pretzel that are 2 to three days old as those will bring a little crunch to the salad. If you want to make this salad with fresh pretzels, tear them into bite-sized pieces and allow them to dry out for 30 minutes on a baking tray.
Materials: pretzels, cherry tomatoes, mushrooms, red-leaf lettuce
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