Panzanella Salad

Photo: Down to Earth Recipes
Panzanella is an Italian-style bread salad. This one features a delicious mix of vegetables and croutons for a meal-sized salad.
Yield
4 large salad servings
Salads
Ingredients

Croutons

  • ¼ cup vegan margarine
  • 4-6 garlic cloves, minced
  • 6 slices bread of choice

     

    Dressing

  • ¼ cup extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon dried basil
  • Salt and pepper to taste

     

    Salad

  • ½ cup chopped sundried tomatoes, soaked if needed
  • ½ cup sliced Kalamata olives
  • ½ cup chopped artichoke hearts
  • ½ cup chopped or ground walnuts
  • 1 cup fresh basil, sliced thinly
  • 4 cups mixed greens (spinach, arugula, lettuces, etc.)
Instructions
  1. To make the Croutons: In a small saucepan melt vegan margarine over medium low heat. Add garlic, and simmer on low until garlic is browned, about five minutes.
  2. Layer bread slices onto a rimmed baking sheet and brush with warm margarine mixture. Broil or toast until very brown, about 5-8 minutes. Flip, and cook on second side, 3-5 more minutes. Remove from oven and let cool. Cut or tear into bite-sized pieces. Set aside.
  3. To make the Dressing: In a large mixing bowl whisk together olive oil, vinegars, dried basil, salt and pepper. Set aside.
  4. In a large bowl toss together sundried tomatoes, olives, artichokes, and walnuts. Toss with 3 Tablespoons of dressing and let marinate half hour.
  5. To make the Salad: In a very large mixing bowl, gently toss basil and fresh greens together. Add in marinated vegetables and bread chunks. Toss to combine. Divide evenly between four salad bowls. Serve immediately.
  6. If serving later, keep all components separate until just before serving. Enjoy!