Panzanella salad

Panzanella salad

Last summer I fermented a large batch of cherry tomatoes.They were nothing like what I expected. They were bubbly and fizzy and they danced around in the jar. They popped when you placed them in your mouth. Super easy and oh so good! Tomatoes are a super food. One of the best. Even your skin benefits when you eat tomatoes. Lycopene has been scientifically proven to help protect your skin from sun damage. Not only that, but people who eat the most were shown to have 33% more protection from sunburns.
The high content of vitamin C in tomatoes means that you have added protection against viruses. Vitamin C is also an essential component in healing of cuts and injuries. So eat your tomatoes and here is a great recipe to do just that!


Fermented Cherry Tomatoes That Pop!

Makes: 1 Quart
  • Add enough Cherry tomatoes to fill a quart jar ¾ full
  • ½ teaspoon Caldwell’s starter culture or 3 tablespoons kefir whey
  • Filtered water
  • 1 green onion (optional)
  1. Wash the tomatoes and place in a sterilized 1-quart jar that can be securely sealed.
  2. Fill the jar with enough filtered water to cover the tomatoes, leaving at least 2” inches of headspace to let the tomatoes bubble and expand as they ferment.
  3. Add the starter culture or kefir whey.
  4. Seal the jar and let it sit on your kitchen counter, out of direct sunlight, for 4 days.
  5. Check the tomatoes every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any mold formed because the tomatoes rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the moldy tomatoes and push the rest back under the water. Don’t worry if you can’t keep them submerged. These tend to really float and will do fine.
  6. After 4 days, place the tomatoes in the refrigerator . They will keep for many months.



Panzanella Probiotic Salad

  • 6 cups cubed Sourdough bread or (stale bread works well too)
  • 1 jar of fermented cherry tomatoes
  • 1 medium red onion, halved and thinly sliced
  • 2 medium yellow peppers, seeded and cubed
  • 1 large seedless cucumber, quartered lengthwise, cut into 1″ pieces
  • ⅓ cup chopped parsley
  • ⅓ cup extra-virgin olive oil
  • ¼ cup of kombucha ( you can substitute ⅛ cup of apple cider vinegar)
  • 2 teaspoons minced garlic
  • 2 tbsp juice from fermented cherry tomatoes
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  1. Preheat the oven to 400°F.
  2. Arrange the bread cubes in a single layer on a baking sheet. Toast for 10 to 12 minutes until the cubes are evenly browned.
  3. Meanwhile, place the oil, kombucha, fermented juice, garlic, salt, and black pepper in a large bowl and whisk together to make the dressing.
  4. Add the tomatoes, cucumber, bell peppers, onion, and parsley to the dressing and toss to mix.
  5. Just before serving, add the bread cubes and toss.


Tagged with →