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.
Course
Dinner, Lunch, Main Course, Salad
Cuisine
vegan, vegetarian
Prep Time20minutes
Total Time30minutes
Servings2
AuthorJen Sotolongo
Ingredients
Two cups of a day-old loaf of crusty breadcut into one-inch cubes
Three cloves of garlicminced
One small red onionhalved and sliced lengthwise
Juice from two lemons
One small cucumberchopped into half-inch pieces
Bunch of parsleychopped
Two tomatoeschopped
One 14oz can of white beansany kind will do, drained
1/4cup of olive oilor so
Salt and pepper to taste
Instructions
Slice the bread into one-inch cubes, and set aside.
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.
Chop the cucumber, parsley, and tomatoes and add to your salad bowl.
Drain and rinse (if possible) the beans as best you can and add to the salad bowl.
Add the bread cubes, and onion, garlic, and lemon juice to the salad bowl.
Pour the olive oil over the salad and season with salt and pepper. Stir to distribute contents and enjoy!