Pantry-Style Panzanella Salad
Author: Cans Get You Cooking
Serves: 4 servings
- ½ cup olive oil
- ¼ cup white wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 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)
- In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper.
- In a large serving bowl, toss the bread cubes with the lettuce, tomato wedges, beans, artichoke hearts, olives, and radishes.
- Drizzle the salad with the vinaigrette, and toss it to coat.
- Serve the salad immediately, or let the flavors meld for about 30 minutes before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pantry-panzanella-salad
3.5.3229