Here’s one for all the carb lovers in the house.

I’ve mentioned here before that I’m not that wild about salads. This however, is a salad I can get down with. Panzanella means “bread and tomato salad” in Italian and I am a fan.

If you wanted to, you could alter this to even out the proportions of bread and tomatoes to greens, but if I were you, I’d enjoy this in all it’s carb-loaded glory!

Vegan Panzanella
Recipe courtesy of Saveur

Ingredients

2lbs. medium tomatoes, cored and cut into small wedges
12 oz. country-style bread, torn into bite-size pieces and lightly toasted
1 cup loosely packed baby arugula
12 fresh basil leaves, torn
1/2 red onion, thinly sliced
1/2 cup extra-virgin olive oil
3 tbsp red wine vinegar
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste

Directions

• In a large bowl, combine the tomatoes, bread, arugula, basil and onions
• In a small bowl, vigorously whisk together the oil, vinegar and garlic. Drizzle dressing over salad
• Season generously with salt and pepper, toss to combine and let sit for 10 min. before serving

Yield: Serves 10