Vegan Panzanella

This Vegan Panzanella brings a delightful twist to the classic Italian dish by incorporating fresh Greek flavors. It features vibrant vegetables and tangy olives, all brought together with crusty bread for a satisfying meal.

Ingredients

• Whole grain bread - 150 grams, cubed
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, thinly sliced
• Kalamata olives - 50 grams, pitted and halved
• Fresh basil - 10 grams, chopped
• Fresh parsley - 10 grams, chopped
• Red wine vinegar - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Spread the cubed bread on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and bake for about 10-12 minutes until golden and crispy.
3. While the bread is baking, prepare the vegetables. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and Kalamata olives.
4. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, salt, and black pepper.
5. Add the crispy bread to the vegetable mixture, pour the dressing over, and toss gently to combine.
6. Fold in the chopped basil and parsley, and let the salad sit for about 5 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and olives which support heart health.
• High in fiber from whole grain bread and vegetables, promoting digestive health.

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