Tuscan Panzanella
Croutons are crucial to panzanella, which gets its name in part from the Italian word for bread. This low-fat version omits oil in favor of a juicy, lip-smacking-good Sun-Dried Tomato Vinaigrette. Serve this fresh and satisfying bread salad on its own or as part of a healthy vegan Mediterranean feast.
Tip: You can also leave the bread cubes out overnight to dry instead of baking them.
INGREDIENTS
- 4 sun-dried tomato pieces (not oil-packed)
- ¼ cup balsamic vinegar
- 2 tablespoons pine nuts
- 1 clove garlic
- ¼ teaspoon dried oregano
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 4 slices whole grain bread, cut into ¾-inch cubes
- 2 cups chopped romaine
- 2 medium tomatoes, cut into wedges
- 1 cup chopped red bell pepper
- 1 English cucumber, halved lengthwise, seeded, and thinly sliced
- ½ of a small red onion, thinly sliced
- 10 to 12 fresh basil leaves, chopped
INSTRUCTIONS
- Make Sun-Dried Tomato Vinaigrette: Place sun-dried tomato pieces in a small bowl with enough hot water to cover. Soak 20 minutes; drain. In a blender combine rehydrated tomatoes, balsamic vinegar, pine nuts, garlic, oregano, and ½ cup water. Blend until smooth. Season to taste with sea salt and freshly ground black pepper. Set aside.
- Preheat oven to 350°F. Spread bread cubes out in a single layer on a baking sheet. Bake 10 to 12 minutes or until toasted and crispy.
- In a large bowl combine croutons with the next six ingredients (through basil). Toss well. Serve in bowls drizzled with Sun-Dried Tomato Vinaigrette. Store leftover vinaigrette in an airtight container in the refrigerator up to 3 days.
Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/page/3/
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