Yummy summer salad: Panzanella

Bursting with brilliant color and fresh flavors, this vegan salad recipe is an Italian-inspired summer meal that can be modified according to the vegetables, greens, and bread readily available in your kitchen. Best yet, this salad is not only vegan, you can also use gluten-free bread if you’re gluten intolerant.
Bursting with brilliant color and fresh flavors, this vegan salad recipe is an Italian-inspired summer meal that can be modified according to the vegetables, greens, and bread readily available in your kitchen. Best yet, this salad is not only vegan, you can also use gluten-free bread if you’re gluten intolerant.

Panzanella

Serves 4

Ingredients:

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• 6 ounces Italian bread, cut into bite-sized pieces

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• 1/4 cup olive oil, divided

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• 2 large vine-ripe tomatoes, seeded, diced

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• 1/2 red onion, thinly sliced

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• 1 small cucumber, seeded, diced

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• 1 bunch radishes, trimmed, thinly sliced

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• 1 cup pitted Kalamata olives

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• 1/2 cup torn fresh basil leaves

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• 4 cups mixed salad greens

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• 3 tablespoons red wine vinegar

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• Salt and freshly ground black pepper to taste

Directions:

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1. Preheat oven to 375 degrees F.

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2. On a rimmed baking sheet, toss bread with 1 tablespoon or so of olive oil. Bake for 5 to 6 minutes or until bread is lightly toasted. Set aside.

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3. In a large bowl, combine tomatoes, onion, cucumber, radishes, olives, basil, and greens.

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4. In a small bowl, whisk together vinegar and remaining olive oil. Season with salt and pepper.

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5. Pour vinaigrette over salad, tossing to coat. Add toasted bread and toss to coat.

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6. Serve immediately.

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