Vegan Panzanella Salad


Summer is the best time of year in Chicago! We have a multitude of parks that host free movies and live music all summer long. One of my favorite summer activities is packing a picnic and sitting on the lawn of Grant Park. The backdrop of the city skyline combined with fresh air, the sounds of a full orchestra, friends and family, and delicious food makes for a perfect evening! Panzanella is one of my favorite summer salads to bring on a picnic. I love French bread, fresh herbs, and really good olive oil. All of the fresh ingredients along with the red wine vinaigrette make this salad really tasty. You can use 1 day old, crusty French bread or toast fresh bread in the oven to make sure it doesn’t get too soggy once it’s in the salad. The bread should have a chewy (not soggy) consistency once it absorbs the dressing. I used vegan mozzarella by Follow Your Heart that I found at Whole Foods but you could also use extra firm tofu as a substitute. The capers add salty flavor and the bright, multi-colored heirloom tomatoes are just bursting with sweet flavor. There are several variations of this salad. You could add red and yellow peppers for tangy crispness. There’s also a version that adds arugula for a spicy kick. I think this dish is really satisfying and often have it as a light meal. It goes really well with most white wines or even rose. This recipe is so simple and super easy to assemble. If you make it, let me know how it turns out! Tag your picture with @thefriendlyepicurean on Instagram and Facebook or Pin It on Pinterest!


Fresh, simple ingredients!

Vegan Panzanella Salad

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 (6oz) French demi baguette, cut into 1.5 inch pieces (about 6 cups)
  • 1 lb grape heirloom tomoatoes, halved
  • 4 Persian cucumbers, cut into 1/2 inch pieces
  • 1 (10oz) package vegan mozzarella cheese, cut into 1 inch pieces (such as Follow Your Heart brand)
  • 1/2 small red onion, thinly sliced
  • 2 tbs capers
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh oregano, chopped
  • For the dressing:
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper


Preheat oven to 300F. Cut bread into 1.5 inch cubes and spread evenly on a baking sheet. Bake at 300F for about 13-15 minutes. Remove bread from oven and set aside to cool. Next, make the dressing: whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl and set aside. In a large bowl toss bread with dressing and combine well. Let bread absorb dressing for about 5 minutes. Next, add tomatoes, cucumbers, vegan mozzarella, onion, capers, basil, and oregano and combine well. Salad is best if consumed within 24 hours.

Nutrition Information:

  • Approximate calories per 1/6 of Vegan Panzanella: 307 cal



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