Greek Panzanella Salad
This vibrant Greek panzanella salad is packed with classic Mediterranean flavors like tangy olives, juicy cherry tomatoes, crisp cucumbers, and crumbled vegan feta. Enhanced with a zesty lemon and balsamic vinaigrette and satisfying crunchy bread, this gluten-free dish is incredibly simple to prepare, making it a perfect light meal or side.
Instructions
- 1
Mix all the ingredients for the [balsamic vinegar], lemon juice (2 tsp), dijon mustard (1 tsp), [pinch salt], and [pinch ground black pepper] together to form the vinaigrette.
- 2
Preheat oven to 450°F degrees.
- 3
Add the gluten-free crusty bread (3.5 cups) cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
- 4
Drizzle the bread with the extra virgin olive oil (1.5 tbsp) and toss to ensure all the cubes are covered with oil.
- 5
Bake for 5 minutes. Remove from oven and set aside to cool.
- 6
In a large mixing bowl, add the toasted bread, the halved cherry tomatoes (1 cup), onion (0.5 red), cubed english cucumber (1 cup), and pitted halved olives (0.25 cup). Toss until combined. Add the vegan feta cheese (0.25 cup) and toss lightly to combine.
- 7
Pour the vinaigrette over the salad and toss again to combine.
- 8
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 flavors combined. Serve and enjoy!
Nutrition Facts
Per portion
Macronutrients
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