Tomato Panzanella Salad

Panzanella is an Italian bread salad traditionally made up of leftovers. This simple vegan panzanella salad is made with a base of toasted sourdough or ciabatta bread, fresh diced tomatoes, and a red wine and olive oil vinaigrette. Topped with fresh basil, this Panzanella is a perfect way to enjoy the fresh flavours of summer any time of the year.

Prep Time – 10 minutes
Cook Time – 10 minutes
Serves 6

INGREDIENTS

Salad

• 2 lbs. heirloom tomatoes, or your favourite variety
• 6-8 slices ciabatta sourdough bread, about 4 cups cubed
• 1 tsp. sea salt

Vinaigrette

• 1 medium shallot, finely diced
• 1 clove garlic, finely diced
• 1/3 cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tsp. Dijon mustard
• ½ cup fresh basil leaves, roughly chopped
• Fresh cracked pepper

DIRECTIONS

1. Chop tomatoes into bite-sized pieces (stems removed) and add to a large bowl. Sprinkle with 1 tsp. sea salt, toss to combine and let tomatoes sit for 10-15 minutes.
2. Meanwhile, toast the bread slice then allow them to cool. Once cool enough to handle, tear the bread into small 1” pieces. Set aside.
3. After the elapsed time, gently strain the liquid from the salted tomatoes into a measuring cup (keep the juice for the dressing). Add the tomatoes to a bowl and set aside.
4. In a serving bowl whisk together the tomato liquid, diced shallot, diced garlic, Dijon mustard, red wine vinegar and olive oil.
5. To the serving bowl with the dressing, add chopped tomatoes, basil and toasted bread cubes and toss well to combine.
6. Season with freshly cracked pepper and serve.

NOTE: Toast bread in either a toaster, oven or skillet. For oven or skillet cut bread into cubes and add a light coating of olive oil. Bake in a single layer on a parchment paper lined baking sheet for 20 minutes at 250° F, carefully shaking halfway. Alternatively, add the bread cubes to a large skillet with a small amount of olive oil over medium heat for 10-15 minutes, stirring regularly.

Nutrition facts per serving
Calories 318; protein 8 g; fat 2 g; carbs 42 g. 

Photography By: Heidi Richter

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