Vegan Panzanella Salad
Panzanella is a classic Italian Salad that looks like a rainbow and tastes like the sun. Get this plant based recipe below.
Servings: 4 people
Calories: 264.38kcal
Ingredients
For the croutons
- 150 g ciabatta bread
- 1 tbsp olive oil
- salt and pepper
For the salad
- 500 g heritage tomatoes
- 50 g kalamata olives pitted
- 0.5 red onion
- 1 tbsp capers
- fresh basil leaves
For the salad dressing
- 3 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 1 clove garlic
- 0.5 tsp salt
Instructions
- Begin by cutting the ciabatta into 1cm cubes. Drizzle over the olive oil and then place under the grill for 5 minutes, toss and place back under the grill for another 5 minutes or until they are golden and crispy all over.
- While the croutons are getting crispy, thinly slice the red onion. Place it into a bowl and pour over boiling water. Let it sit for 1 - 2 minutes to take the harshness out of the onion before draining on kitchen towel.
- Next, cut the tomatoes into a range of shapes and sizes and add to your dish or salad bowl.
- Scatter over the red onion slices, kalamata olives, capers and croutons.
- Combine the dressing ingredients in a small bowl and whisk together before drizzling over the salad.
- Finish by topping with basil leaves.
Nutrition
Calories: 264.38kcal | Carbohydrates: 25.92g | Protein: 4.71g | Fat: 16.46g | Saturated Fat: 2.38g | Polyunsaturated Fat: 1.75g | Monounsaturated Fat: 11.67g | Sodium: 733.36mg | Potassium: 334.54mg | Fiber: 2.64g | Sugar: 5.15g | Vitamin A: 1093.48IU | Vitamin C: 18.46mg | Calcium: 26.8mg | Iron: 0.61mg