Vegan Sourdough Panzanella Salad

If you haven’t had panzanella before, it’s time to remedy that, friend. A salad that celebrates fresh, seasonal veggies, bold tangy flavours, and the crouton – there’s so much to love here.

My local health food store sells these loaves of spelt sourdough baked on a local farm in a wood oven – it’s as amazing as that sounds. Each loaf, however, is larger than the average human head, so making use of every last crumb of the bread is a bit of an undertaking. Enter this panzanella salad recipe, where day-old bread that is toasted in olive oil soaks up the dressing to become both chewy and crunchy, the perfect complement to fresh lettuce, tomatoes, and basil.

The dressing is simplified version of this great recipe from Nutrition Stripped (basically I just left the garlic out because I wasn’t feeling raw garlic here), which is tangy, fresh, and very summer-evening appropriate. The panzanella salad comes together easily and quickly, but is impressive for its flavours (fresh herbs, lemon, summer produce, tangy sourdough) and texture (crunch from the bread and lettuce, buttery pine nuts, little salty pops of capers).

Vegan Sourdough Panzanella Salad Recipe

Panzanella Salad Recipe

Vegan Sourdough Panzanella Recipe

Vegan Sourdough Panzanella SaladTully Zander
A salad that celebrates fresh, seasonal veggies, bold tangy flavours, and the crouton – there’s so much to love here. Vegan Sourdough Panzanella Salad is a recipe where day-old bread that is toasted in olive oil soaks up the dressing to become both chewy and crunchy, the perfect complement to fresh lettuce, tomatoes, and basil.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Recipe
Calories 190 kcal

Ingredients
  

  • 6 cup lettuce
  • 1/2 cup fresh basil, cut into strips
  • 2-3 cup cherry/any small tomatoes, chopped in half if needed
  • 1/4 cup pine nuts or chopped walnuts
  • 1 avocado, cubed
  • 1 tbsp capers
  • 3 cup sourdough bread, cubed (day old is ideal)
  • drizzle olive oil + salt + pepper

For the dressing

  • 1 shallot
  • zest of one lemon
  • 1/2 tsp salt
  • 3 tbsp lemon juice
  • 1 1/2 tsp dijon mustard (I used whole grain, whole or smooth both work)
  • 1/3 cup olive oil

Instructions
 

  • Preheat oven to 425F. On a rimmed baking sheet, toss bread cubes in olive oil and season with pinches of salt and pepper. Toast for approximately 15 minutes, tossing every 5 minutes, until cubes are golden and crunchy. Let cool.
  • To prepare the dressing, mince the shallot and place in a jar with salt for a few minutes (this makes the shallot slightly sweeter, and is an optional step). Add remaining ingredients and shake the jar to emulsify. The dressing will separate as it sits, so stir or shake as needed.
  • Combine all the remaining salad ingredients, then top with cooled bread. Drizzle on dressing. Let sit for a few minutes before serving so the bread starts to soak in the dressing.

Nutrition

Serving: 0gCalories: 190kcalProtein: 5gFat: 9gSaturated Fat: 1gSodium: 362mgFiber: 4gSugar: 4g
Tried this recipe?Let us know how it was!

My life literally revolves around optimum health and sustainable living by being a devotional vegan. My mission is to create a community of like minded vegans to go forth in creating a better and brighter world for humans, animals and the planet. Just like Gandhi once said: “The greatness of a nation and it’s moral progress can be judged by the way its animals are treated.” – Gandhi

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