Panzanella Salad with Roasted Garlic

A recipe for a vegan panzanella salad with heirloom tomatoes, roasted garlic, basil and mixed greens.

For the Salad
2 heads of garlic
About 1/4 cup extra-virgin olive oil, divided
4 cups cubed bread
1/2 red onion, peeled and roughly chopped
1 tsp. fresh thyme leaves
1/2 tsp. salt, divided
1/4 tsp. black pepper
4-5 medium sized tomatoes
2 cups mixed greens
1/4 cup fresh basil leaves, torn

For the Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Reserved tomato juices
1/4 tsp. salt
1/4 tsp. black pepper

View the full recipe at Floating Kitchen →