Panzanella Salad Inspired by my Rachael Ray Challenge

Panzanella Salad

Eat Heal Glow

This recipe was inspired by Rachael Ray and created while doing my Rachael Ray Vegan Challenge.


1 small loaf of good bread (about 6 cups) cubed

2 or 3 tomatoes cubed

2 cups fresh chopped basil

1 cup assorted fresh herbs or arugula

1 teaspoon sea salt

1 teaspoon freshly ground pepper

2 cucumbers peeled halved and sliced into ½ moons

1 red pepper chopped

1 yellow pepper chopped

1 red onion cut in half and sliced very thin

3 tablespoons capers or sliced olives


Vinaigrette Ingredients:

Juice from 2 lemons

Zest from 1 lemon

1 clove garlic chopped

1 tablespoon capers

½ teaspoon sea salt

1 teaspoon black pepper

½-3/4 cup olive oil

½ teaspoon Dijon mustard

1 teaspoon honey or pure maple syrup



Heat the oil in a large cast-iron skillet. Add the cubed bread and salt and toss to brown over low to medium heat for 10 minutes.


For the Vinaigrette:

Mash the capers and either whisk together all ingredients or blend in a small blender.


For the Salad:

In a large bowl mix the vegetables, ½ of the herbs, and the bread. Toss with the vinaigrette and allow it to sit for 10 minutes to ½ hour for the flavors to blend. Garnish with the remaining herbs and some vegan cheese if desired.