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Panzanella Salad {vegan}

April 25, 2017


I love Sundays because it's farmer's market day!  I live in Washington, DC so the closest one to me is in Dupont Circle.   If you have one near you, I encourage you to check it out.  I ride a bike down there and spend the morning wandering around drooling (and often taking pictures) of all the wonderful food bursting from the stalls.  My routine includes a cup of locally roasted coffee from Zeke's, the world's biggest and yummiest gluten-free blueberry pancakes from a S&S Maple Camp and a refill of my favorite kombucha from Hex Ferments.  I sit on the edge of the sidewalk and watch the dogs and people stroll by.  I love the juxtaposition of people that look like they are coming from church against the people that look like they just woke up.  The cacophony of a Sunday morning at a farmer's market really can't be beat.  This week I came home with the most beautiful heirloom tomatoes.  The Tuscan bread salad called panzanella is the perfect way to highlight these beauties.  Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of tomato juices, vinegar and olive oil.  That doesn't sound yummy to me so I toasted up some Ezekiel bread and rubbed it with garlic and olive oil. This is my artful take on the traditional salad and it's so ridiculously easy I'm almost embarrassed to share it with you.  Super easy to make gluten-free as well.  Let me know if you make it and how it turns out. Tag a photo at #theverdantplate on Instagram. Enjoy!


Panzanella Salad




3 or 4 varieties of heirloom tomatoes

1 teaspoon lemon juice

1 tablespoon olive oil (I used a garlic thyme oil)

Couple sprigs of lemon thyme

Couple sprigs of dill (the herbs have to be fresh - don't ruin your salad)

1 slice of toast

1 garlic clove

Couple pinches of smoked salt (this stuff is da bomb!  If you don't have it, get some)

Couple grinds of cracked black pepper




- Thinly slice tomatoes and arrange overlapping on a plate.   

- Cut the garlic clove in half and rub the cut side on the toast.  Rub with olive oil.

- Drizzle everything with lemon juice and olive oil.  Sprinkle with herbs, salt and pepper.


*Note: All endorsements and links provided are unsolicited and my own opinion.


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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!