Panzanella Salad

Is there anything worse than a sad salad? Especially coming from a vegans perspective, when everyone assumes all you eat is a salad with shredded carrots and tomatoes so that’s all they have to serve you. Yeah, no thanks…

Now give me a salad with lots of bread and veggies, you know, something that will actually fill me up a bit, I’m all in. Panzanella salads are perfect as a side, or main, perhaps add some beans for a little more protein. It’s filling and delicious, and also goes great with a glass of white wine on a hot summers day. Trust me!



1/2 loaf sourdough bread, cubed

2 tomatoes, chopped

1 yellow onion, chopped

2 cloves garlic, minced

black olives

1/4 olive oil (plus more if needed)**

2 tbls balsamic vinegar

S&P to taste

Thyme, oregano, herbs to taste


Mix olive oil and balsamic together with salt, pepper, and herbs. Mix other ingredients together in a bowl and toss together. Chill in the fridge and serve!

**You don’t want the dish to be too oily but you don’t want it to be dry so make sure you add just whats necessary.



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