Creamy Panzanella with Summer Vegetables – Ripple Foods

Ingredients

• 3 tbsp Ripple Unsweetened Original Milk
• 1/4 cup vegan yogurt
• 3 tablespoons red wine vinegar
• 3 garlic cloves, minced
• ½ teaspoon Dijon mustard
• Few sprigs fresh parsley, minced
• 1/2 red onion, thinly sliced
• Kernels from 2 ears of fresh corn
• 2 heirloom tomatoes, sliced into wedges
• 1 cup yellow cherry tomatoes, sliced in half
• 1 cucumber, thickly diced
• Olive oil for drizzling
• 4 to 5 cups cubed crusty bread (2 loaves)
• Salt and pepper to taste