Panzanella Salad

Dinner, Lunch

Panzanella Salad is great for a light summertime dinner.  This salad is delicious, and has tomatoes and spinach as two key ingredients.  I added some crunchy homemade croutons made from sourdough bread and poured a homemade Italian vinaigrette dressing over it just before serving.  The vegan feta cheese gave the salad a tart, Mediterranean taste.

Panzanella Salad with Fresh Croutons


Ingredients:
Salad:
1 lb ripe tomatoes, cut into cubes
1 lb of grape tomatoes, sliced
1 Cup of fresh spinach, or as desired
1 Cup of vegan feta cheese, crumbled
Garnish with fresh basil, chopped

Croutons:
12 oz of crusty bread
1/3 Cup of olive oil, or as needed
3 Tablespoons of Italian seasoning
2 Cloves of garlic, minced
3/4 Teaspoon of Himalayan salt
1/2 Teaspoon of black pepper
1/4 Cup of vegan Parmesan cheese

Directions:
-Preheat oven to 400F.
-Cut the bread into cubes then make the croutons by tossing the cubed bread in a large bowl with olive oil and seasoning. Add to a baking sheet with parchment paper and bake for 20 minutes or until they are crispy.
-Add the cubed tomatoes, croutons, vegan cheese and spinach to a serving plate.
Pour your favorite vinaigrette dressing over the salad, mix well garnish with fresh basil and enjoy!

 

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