recipe
Italy

Panzanella

salad
breadvinegargarlic powderpepperoreganotomatoesbeanscucumberolivesbasilolive oil
Panzanella

Tired of the same old salads? This vegan panzanella is a delicious and easy way to mix up your lunch game. This Italian-inspired dish is packed with fresh flavors and crunchy textures. With just a few simple ingredients, you can create a flavorful and satisfying meal in no time. The combination of toasted bread cubes, fresh tomatoes, white beans, cucumber, kalamata olives, and fresh basil is sure to tantalize your taste buds. Serve it as a side dish or enjoy it as a light meal. No matter how you choose to enjoy it, you'll love this vegan panzanella!

Vegan Panzanella (serves 2)


Ingredients

  • 2 cups of stale bread, cubed
  • 2 tablespoons of olive oil
  • 2 tablespoons of white wine vinegar
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 2 cups of chopped fresh tomatoes
  • 1 cup of cooked white beans
  • 1/2 cup of diced cucumber
  • 1/4 cup of pitted and halved kalamata olives
  • 1/4 cup of chopped fresh basil

Instructions

  1. Preheat oven to 375°F.

  2. Place cubed bread on a baking sheet, and toss with olive oil. Bake for 10 minutes, or until golden brown.

  3. In a small bowl, whisk together white wine vinegar, garlic powder, salt, pepper, and oregano.

  4. In a large bowl, combine tomatoes, white beans, cucumber, olives, and basil.

  5. Add the toasted bread cubes to the bowl and toss with the dressing.

  6. Serve and enjoy!