Greek Panzanella Salad
Ingredients
The Salad
-
3 ½
cups
gluten-free crusty bread, chopped into 1-inch cubes
-
1-2
tablespoons
extra virgin olive oil
-
1
cup
halved cherry tomatoes
-
½
large
red onion, sliced
-
1
cup
cubed English cucumber
-
¼
cup
pitted halved olives
-
¼
cup
vegan feta cheese, crumbled
The Vinaigrette
-
¼
cup
extra virgin olive oil
-
½
tablespoon
balsamic vinegar
-
2
teaspoons
lemon juice
-
1
teaspoon
dijon mustard
-
pinch
salt
-
to taste
ground black pepper
Instructions
- Mix all the vinaigrette ingredients together in a bowl.
- Preheat the oven to 450°F.
- Place the bread cubes on a prepared baking sheet.
- Drizzle the bread with olive oil and toss to coat.
- Bake the bread for 5 minutes and then set aside to cool.
- In a large bowl, combine the toasted bread, cherry tomatoes, red onion, cucumber, and olives.
- Add the vegan feta cheese and toss lightly.
- Pour the vinaigrette over the salad and toss again to combine.
- Cover the salad and let it rest for 30 minutes to 1 hour before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
339
Total fat
22g
Total carbohydrates
29g
Total protein
6g
Sodium
526mg
Cholesterol
0mg
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