Summer Panzanella Salad
When the temperatures outside are soaring and the last thing you want to do is turn on a hot stove or oven, try this easy vegan summer panzanella salad. Thick crusty two-day-old bread absorbs the olive oil and spices and the fresh vegetables come together in a breeze for this filling meal.
Prep Time 20 minutes
Total Time 30 minutes
Servings 2
Ingredients
- Two cups of a day-old loaf of crusty bread cut into one-inch cubes
- Three cloves of garlic minced
- One small red onion halved and sliced lengthwise
- Juice from two lemons
- One small cucumber chopped into half-inch pieces
- Bunch of parsley chopped
- Two tomatoes chopped
- One 14oz can of white beans any kind will do, drained
- 1/4 cup of olive oil or so
- Salt and pepper to taste
Instructions
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Slice the bread into one-inch cubes, and set aside.
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Slice the red onion and mince the garlic. Place into a bowl and squeeze the lemon juice over the top (I just use one of the bowls that we'll eat out of later). The acid from the lemon juice helps cut the harsh flavors of raw onion and garlic. Set aside.
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Chop the cucumber, parsley, and tomatoes and add to your salad bowl.
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Drain and rinse (if possible) the beans as best you can and add to the salad bowl.
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Add the bread cubes, and onion, garlic, and lemon juice to the salad bowl.
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Pour the olive oil over the salad and season with salt and pepper. Stir to distribute contents and enjoy!