In making this quick and easy Vegan Italian Salad, my vegetable assortment included chunky ripe tomatoes, green pepper, scallions, green olives, fresh basil and cucumber. Then I added my smooth and tasty oil vinaigrette dressing, and some fresh baked croutons. This was a salad that was full of flavor.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Vegan Italian Salad
9 Ounces of crusty Italian bread, cut into bite sized cubes
1 Clove of garlic, minced
2/3 Cup of avocado oil
1/4 Cup of red wine vinegar
2 Teaspoons of Dijon mustard
1 Teaspoon of Himalayan salt
1/2 Teaspoon of black pepper
1/2 Cup of fresh basil, chopped
1 Large tomato, cut into chunks
1 Green pepper, chopped
1/2 Cup of green pitted olives, whole
1/2 Medium red onion, peeled and
1 Cucumber peeled, seeded and cut into small bite size pieces
-Preheat the oven to 350F degrees. Add the bite sized bread pieces to a medium bowl, drizzle with olive oil and Italian seasoning. Stir to combine.
-Spread the bread out onto a baking sheet with parchment paper and transfer to the oven. Bake until crispy and starting to brown 12 to 14 minutes. Remove from oven.
-Then whisk garlic, olive oil, red wine vinegar, Dijon mustard, Himalayan salt and pepper in a medium size bowl.
-Add the hot croutons and red tomatoes to a bowl and add the dressing. Toss to coat. Continue to combine until the bread has absorbed the the dressing and tomato juices for about 5 minutes. Add in the other ingredients and stir to combine. Serve immediately or at room temperature within two hours. Enjoy!