Vegan Panzanella
This is a classic Italian summer tomato salad, made compliant with the WFPB guidelines!
Servings: 8
Calories: 168kcal
Ingredients
For the salad:
- 3 cups whole grain vegan bread cubed
- 1 tsp kosher salt
- 2 Roma tomatoes ripe, chopped
- 1 English cucumber chopped
- 1 red bell pepper seeded and chopped
- 1 yellow bell pepper seeded and chopped
- 1/2 red onion thinly sliced
- 1 cup basil leaves coarsely chopped
- 3 tbsp capers drained
For the dressing:
- 1 clove garlic finely minced
- 1/2 tsp Dijon mustard
- 3 tbsp Champagne vinegar
- 1/2 cup olive oil OPTIONAL
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat the oven to 375 degrees. Spread the bread cubes on a baking sheet and toast in the oven for 4-6 minutes until crisped and browning.
- Mix all the dressing ingredients together in a small bowl.
- In a big bowl, mix the the salad ingredients. Add the bread cubes and toss with the dressing. Sprinkle with salt and pepper to taste. Serve right away, or let sit for half hour to let the flavors blend together.
Nutrition
Calories: 168kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 574mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 50.7mg | Calcium: 29mg | Iron: 0.8mg
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