This vegan Greek panzanella salad recipe is full of authentic Greek flavors, an an amazing lemon and balsamic vinaigrette, and crunchy bread. It's super easy to make, incredibly healthy, and gluten-free!
3 1/2cupsgluten-free crusty breadchopped into 1-inch cubes
1-2tablespoonsextra virgin olive oil
1cuphalved cherry tomatoes
1/2large red onionsliced
1cupcubed English cucumber
1/4cuppitted halved olives
1/4cupvegan feta cheesecrumbled
For the Mustard Balsamic Vinaigrette:
1/4cupextra virgin olive oil
1/2tablespoonbalsamic vinegar
2teaspoonslemon juice
1teaspoondijon mustard
pinchsalt and ground black pepper
Instructions
Mix all the ingredients for the vinaigrette together.
Preheat oven to 450°F degrees.
Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
Drizzle the bread with the extra virgin olive oil and toss to ensure all the cubes are covered with oil.
Bake for 5 minutes. Remove from oven and set aside to cool.
In a large mixing bowl, add the toasted bread, the cherry tomatoes, red onions, cucumber cubes and olive halves. Toss until combined. Add the feta cheese and toss lightly to combine.
Pour the vinaigrette over the salad and toss again to combine.
Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
Store the salad in an airtight container in the fridge for up to 4 days.