Vegan Panzanella Salad

Vegan Panzanella Salad is a traditional Italian bread salad recipe. It is prepared in the classic Italian way. We used different colorful vegetables, vegan cheese, and salad dressing salad. It makes the salad more attractive and tasty. This wholesome and basic salad is best for a vegan diet. You can eat this Vegan Panzanella Salad at any summer BBQ vegan party, potlucks, or as a light brunch. It is a high-carb salad. Other nutrients like dietary fibers, protein, and vitamins are available to support your body’s nourishment. You can prepare it at home. Everyone around you, even your family members will love its creamy, fulfilling, and crunchy taste. Let’s make this salad.

Equipment

• Sharp Knife
• Bowl
• Saucepan
• Two Spoons
• Peeler
• Cooking Pot
• Baking Tray
• High-speed blender

Ingredients

• Pickled Baby Bell Peppers
• Different Colors of Bell Peppers 6
• White Vinegar 1 cup
• Agave 2tbsps

Vegetables

• Green Veggies 6 cups (mentioned in ingredient Notes)
• Tomatoes 6 ounces
• Thin sliced red onion1/2
• Sliced English Cucumbers 1
• Radish 1/2cup
• Kalamata olives 1/2cup
• Diced Avocado 1
• Chopped Fresh Basil 1/4cup
• Fresh Parsley 1/4cup
• Chopped Fresh Mint 1/8cup

Bread

• Vegan Sourdough Bread slices 3

Dressing

• Balsamic Vinegar 1/3cup
• Water 1/3cup
• Dijon Mustard 1tbsp
• Maple syrup 2tsps
• Minced Garlic cloves 2
• Italian Seasoning 3tsps
• Ground Black Pepper 2tsps
• Salt 1/2tsp
• Red Pepper Flakes one pinch

Additional Ingredients

• New Potatoes 1pound

Ingredient Notes

Green Veggies:

• I used spinach and romaine to prepare this salad.

Bell Peppers:

• You can replace the baby bell peppers with large-sized bell peppers. Cut large bell peppers into small sizes and discard their seeds.

Potatoes:

• Use small potatoes to prepare this salad recipe.

Tomatoes:

• Cherry or grape tomatoes both work well.

Agave Nectar:

• I used to maintain the flavors. An additional substitute is maple syrup.

Persian Cucumbers:

• The taste and flavor of these cucumbers are identical to English cucumbers.

Avocado:

• We used avocado to add a taste. Replace it with white beans.

Instructions

1. Pickled Baby Bell Peppers
2. Using a knife, cut the baby bell peppers into thin slices.
3. Add sliced peppers to a deep bowl and put aside.
4. Next, mix agave nectar and white vinegar in a saucepan.
5. Boil it over a medium-high heat.
6. After boiling, remove from burner.
7. Mix this vinegar mixture into a sliced bell pepper deep bowl.
8. Combine well with the spoon and refrigerate.

Preparation of Potatoes

1. Rinse the potatoes with tap water. Peel off its brown skin layer by using a peeler.
2. After that, use a knife to cut it in half.
3. Add potatoes with a teaspoon of salt in a pot and place it on a medium flame.
4. Boil it for twenty to thirty minutes or until the inside and outside of potatoes are tender.
5. After boiling the potatoes, drain their excessive water.
6. Cool it for 10/12 minutes in a normal place.
7. You can also wash the hot potatoes with normal water to cool.
8. Shift the potatoes in the fridge.

Preparation of bread

1. Set the oven heat to 300 degrees.
2. Next, cut the bread into cubes. Shift this bread into a baking tray (cover it with parchment paper).
3. Bake for 8/11 minutes until crispy.
4. Meanwhile, prepare the balsamic dressing.

Preparation of Balsamic dressing

1. Mix black ground pepper, maple syrup, salt, red chili pepper flakes, dijon mustard, balsamic vinegar, chopped garlic, water, and Italian seasoning in a high-speed blender.
2. Blend all dressing items in a blender for 3/4 minutes.
3. Move to a small bowl and refrigerate.

Assembling of Salad

1. Cut the green veggies into small sizes.
2. Next, add the first layer of green veggies in a bowl.
3. Remove the bell peppers from the vinegar mixture and dry it with kitchen paper. Put aside.
4. After that, add the boiled potatoes and other veggies.
5. Drizzle over balsamic dressing. Combine all salad items with the help of a spoon.
6. Sprinkle fresh herbs over the salad.
7. The tasty salad is ready to enjoy.

Variations

Panzanella Romana:

• A variation of Panzanella, resembling bruschetta with tomatoes can be found in some parts of Italy, close to Rome. Top pieces of stale bread with olive oil, vinegar, basil, and chopped tomatoes after moistening them with water.

Panzanella Toscana:

• We pick artisanal white bread (unsalted), similar to Tuscan bread. In the Tuscany version, cut veggies into thin fine slices. In this version, skip the lettuce.

Panzanella Pugliese:

• In this version, we used Friselle as an alternative to bread.

Serving Ideas that will blow your mind

As an appetizer

• Enjoy it as an appetizer with homemade hummus, Farinata, Tomato Bruschetta, or crostini.

Lunch Options

• Serve it with light, refreshing, and tasty lunch meals like chickpeas, or olives.

Side Meal

• Consume the tasty salad with side meals like Broccoli pasta, zucchini fritters, tomato risotto, lentil patties, eggplant parmigiana, focaccia, and creamy tomato pasta.

Tips

• Use fresh and good-quality vegetables.
• You can add a spoonful of pesto sauce before serving the salad.
• Use fresh or one-day-old bread. It’s preferable to use one-day-old bread for extra crunch and taste.
• Add tofu ricotta. It’s an optional item.
• Protein options like lentils, beans, tofu, or temp are added.
• Replace regular vegan bread with gluten-free bread for dietary restrictions.

Storing Information

Refrigerate:

• Save the leftover salad in a small plastic container and put it in the fridge for only 24 hours.

Freezer:

• I don’t recommend freezing this salad, as the bread and other veggies will become soggy after thawing for a long time.

FAQs

Which bread is best for Panzanella?

• I used vegan sour bread, but you can prepare the Panzanella using ciabatta, rustic, baguette, or artisan bread.

What other meal options go well with this salad?

• You can serve it with tasty black bean burgers, Vegan BBQ sandwiches, portobello mushroom burgers, roasted vegetable pasta, or veggie burgers.

Nutritional Facts Per Serving Amount

Serving Size 1 half bowl
Yield 6 Servings
Total Calories 305kcals
Carbohydrates 51g
Protein 8g
Total Fat 1g
Sugar 14g
Dietary Fiber 8g
Sodium 437mg
Iron 4mg