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.
1 1/2tspdijon mustard (I used whole grain, whole or smooth both work)
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.