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
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
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
-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!