Vegan Spring Panzanella | Quick and Easy | 20 Minute Recipe - Zucker&Jagdwurst
Here's a simple recipe for a vegan bread salad with lots of fresh and seasonal ingredients. A spring panzanella, ready in just 20 minutes!
Keywords
- vegan
- recipe
- idea
- panzanella
- italian
- vegan italian
- easy
- quick
- roasted
- toasted
- veggies
- fresh
- vegetables
- plant-based
- vegan buffet
- vegan barbecue
- comfort food
Ingredients
- 125 g (0.25 oz) arugula
- 100 g (3.5 oz) olives (drained weight)
- 150g (5.25 oz) dried tomatoes (drained weight)
- 1 red onion
- 200 g (7 oz) green and red grapes
- 150 g (5.25 oz) vegan feta cheese (drained weight, optional)
- 50g (1.75 oz) pine nuts
- 5 g (0.15 oz) basil
- 1 ciabatta bread (or baguette)
- 50 - 100 ml (0.25 - 0.5 cup) extra virgin olive oil mild (e.g. from Byodo)
- 1 garlic clove
- 25 ml (2 tbsp) apple balsam (e.g. from Byodo)
- 75 ml (0.33 cup) extra virgin olive oil mild (e.g. from Byodo)
- 5 g (1 tsp) agave syrup
- 1 pinch of sea salt with herbs (e.g. from Byodo)
- pepper
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