Panzanella Salad

Name: Panzanella Salad
Total time: 35 min
Ingredients: 3-4 cups whole grain bread (cubed); 2 large ripe tomatoes (cut into 1-inch cubes, or you can use cherry tomatoes); 1 large cucumber (unpeeled, seeded, and sliced 1/2-inch thick); 1 large red bell pepper (seeded and cut into 1-inch cubes); 1 large yellow bell pepper (seeded and cut into 1-inch cubes); 1/2 large red onion (cut 1/2 and thinly sliced); 20 large basil leaves (coarsely chopped); 3 tbsp capers (drained (optional)); 1 clove garlic (finely minced ); 1/2 tsp dijon mustard; 3 tbsp red wine vinegar; 1 tsp maple syrup; salt; black pepper

www.plantbasedcooking.com

I love that you can make homemade croutons without any oil by baking in the oven. They turn out crispy and crunchy and perfect for this beautiful panzanella salad filled with veggies and a tangy...

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

Share this recipe:

Cooking tools: