Vegan Sourdough Panzanella

An easy yet impressively tasty and textured summer salad made with chunks of sourdough, avocado, fresh basil, and a lemony dressing.

6 cups lettuce
1/2 cup fresh basil, cut into strips
2-3 cups cherry/any small tomatoes, chopped in half if needed
1/4 cup pine nuts or chopped walnuts
1 avocado, cubed
1 tbsp capers
3 cups sourdough bread, cubed (day old is ideal)
drizzle olive oil + salt + pepper

For the dressing:
1 shallot
zest of one lemon
1/2 tsp salt
3 tbsp lemon juice
1 1/2 tsp Dijon mustard (I used whole grain, whole or smooth both work)
1/3 cup olive oil

View the full recipe at Emmylou’s Kitchen →