Berbere Spiced Panzanella Salad
“Berbere” is the Amharic word for “hot” and is the classic kick of Ethiopian cuisine. It’s a multiculturally-influenced mix with delicious rustic and bold flavors crafted from spices native to China and the Middle East. Berbere made its way down the Silk Road to East Africa during the 5th century and became a household staple ingredient. Ethiopian families even create their own beloved berbere spices to pass down through the generations.
We’ve crafted one of our own – the Berbere Spice Blend is a combination of a unique blend of herbs and spices including ajowan seeds, fenugreek, cardamom, and cloves, striking the perfect balance of flavor. Our Berbere Spiced Panzanella Salad recipe uses this blend to embody the signature flavor of Ethiopian cuisine in a delicious flavor-packed Italian side dish. This dish is perfect for vegans, vegetarians, and those dieting. Although our recipe is meat-free, you can create a more filling meal by adding your favorite meats beside or on top of this salad.
Berbere & Garlic Vinaigrette
- 3 tbsp. White Wine Vinegar
- 2 tbsp. Curious Spoon Berbere Spice Blend
- 1 clove Garlic, minced
- 1/2 cup Olive Oil
- Kosher salt
- Ground Black Pepper
- 2 cups stale French bread, cut in ½ inch cubes
- 1-pint Teardrop or Pear tomatoes, halved
- 1 cup Corn, cooked
- 1 cup Cucumbers, peeled and thinly sliced
- 1 Roma tomato, diced
- 2 tbsp. Green Onion, thinly sliced
- 1/3 cup fresh Basil Leaves, torn
- 1 Lemon
From the Kitchen
- Cutting Board
- Small saucepan
- Medium Mixing Bowl
Notes from the Chef:
Don’t forget to let the salad sit before serving so the stale bread has a chance to soak up all the tongue-tingling Berbere spices!
Prep all ingredients.
Combine white wine vinegar and Curious Spoon Berbere Spice Blend in small pot. Simmer on low for 1 minute, then remove from heat and let cool to room temperature.
Whisk garlic and olive oil into spiced vinegar mixture. Season with salt and pepper to taste. Set aside Berbere & Garlic Vinaigrette.
Combine French bread cubes, tomatoes, corn, cucumber, Roma tomato, green onion, basil, and Berbere & Garlic Vinaigrette in medium bowl. Mix well.
Cut and squeeze the lemon over the salad. Season to taste with salt and pepper.
Refrigerate for at least 30 minutes before serving, to allow bread to soak up dressing and soften.