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Panzanella Salad Recipe

Vegan Sourdough Panzanella Recipe

Tully 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


  • 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


  • 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.


Serving: 0gCalories: 190kcalProtein: 5gFat: 9gSaturated Fat: 1gSodium: 362mgFiber: 4gSugar: 4g
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