Veganized Panzanella Salad is a delicious way to dine in authentic Italian style, making a light summer salad or an entire meal. Let Jason Wrobel, aka J-Wro, celebrity chef and TV host, show you how to dice it, slice it, and mix it up for a zesty, organic, cheesy, healthy salad made with fresh herbs and the perfect vinaigrette that includes a dash of tangy Vitamin Mineral Rush. This salad will feed you for days or impress your friends at a dinner party.
Adelaide Central Market Inspired Panzanella
- 6 cups vegan sourdough bread, cut into 1 inch cubes
- 1/4 cup olive oil
- 1 large cucumber, chopped
- 2 lbs ripe tomatoes, chopped
- 1 cup red onion, thinly sliced
- 1/2 cup parsley, coarsely chopped
- 1/4 cup mint, chopped
- 1/2 cup kalamata olives, sliced
- 1½ tablespoons capers
- ½ teaspoon dried basil
- 1 teaspoon salt
- 12 ounces vegan feta, cubed
- 2 tablespoons lemon juice, or one lemon
- 4 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 teaspoons Sunwarrior Liquid Vitamin Mineral Rush
- Salt and pepper to taste
- Preheat oven to 425F
- Spread the bread onto a baking pan and drizzle with olive oil and salt. Toast for about 10 minutes or until browned.
- In a large bowl, mix the remaining ingredients. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.
- Serve slightly warm, or allow the salad to sit for about half an hour for the flavors to blend.
Diet type: Vegan
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