Pantry-Style Panzanella Salad
Prep time
Total time
This might not be a traditional panzanella salad, but the flavorful additions make it a nice light meal.
Serves: 4 servings
White Wine Vinaigrette
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
Panzanella Salad
  • 1 pound day-old dairy-free Italian bread, cut into ½-inch cubes (gluten-free, if needed)
  • 8 ounces romaine lettuce, chopped
  • 2 (10-ounce) cans chopped tomatoes (can sub 2 fresh tomatoes)
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 (14-ounce) can artichoke hearts, drained
  • 1 (3.8-ounce) can olives, drained
  • 1 (1.5-ounce) can sliced radishes (can sub 2 fresh radishes)
White Wine Vinaigrette
  1. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper.
Panzanella Salad
  1. In a large serving bowl, toss the bread cubes with the lettuce, tomato wedges, beans, artichoke hearts, olives, and radishes.
  2. Drizzle the salad with the vinaigrette, and toss it to coat.
  3. Serve the salad immediately, or let the flavors meld for about 30 minutes before serving.
Recipe by Go Dairy Free at