Vegan Panzanella Salad
This vegan panzanella salad is a rustic Italian bread salad bursting with ripe tomatoes fresh basil and tangy dressing. Every element of this dish is naturally vegan making it a simple and satisfying summer side.
A rustic vegan Italian panzanella with crusty bread ripe tomatoes and fresh basil in a tangy vinaigrette.
Nutrition per serving
Ingredients
Base
Main
Herbs
Dressing
Instructions
Toast the Bread
Toss bread cubes with 1 tablespoon olive oil and spread on a baking sheet. Toast in a 375 degree oven for 8 to 10 minutes until golden and crisp.
Make the Vinaigrette
Whisk together remaining olive oil red wine vinegar minced garlic salt and pepper in a large bowl until emulsified.
Combine the Salad
Add chopped tomatoes and red onion to the vinaigrette and toss well. Add toasted bread cubes and torn basil and toss gently to combine.
Rest and Serve
Let the salad rest for 10 minutes so the bread soaks up the tomato juices and dressing. Serve at room temperature for best flavor.
Substitutions
Common mistakes
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