This Vegan BLT Panzanella Salad is full of fresh and flavorful ingredients. It’s a great summer salad to bring to BBQs and potlucks for sharing. The bread soaks up all the delicious dressing and the smoky tempeh can be tasted in every bite!
I know I posted a cozy soup recipe yesterday, but today we are shifting to summer, apparently! I’ve had the idea for this Vegan BLT Panzanella Salad on my mind recently and I couldn’t wait to make it. It’s fresh, flavorful and you can taste the smoky tempeh in every bite!
I’ve been branching out a little more lately and using more prepared meat alternatives in my recipes, so I hope that you all don’t mind! I don’t usually rely on them while cooking, but they are fun to use and I’ve been really loving this tempeh bacon lately.
Vegan BLT Panzanella Salad Recipe Ingredients
- Smoky Bacon Tempeh – I love the Lightlife Smokey Bacon flavored tempeh that is pictured above. I used one package and even though it doesn’t look like a lot, I could taste it strongly in every bite! You could also use a homemade tempeh or tofu bacon, or even store-bought vegan bacon if you like it.
- Bread – I diced up some plain bagels we had in the refrigerator but you can use any kind of bread you like. I like the bagels because they get nice and crispy on the outside but stay soft on the inside and they are great at soaking up the dressing, while not getting too soggy. Sourdough would be great too!
- Lettuce – I used iceberg lettuce because I like the crunch of it and I thought it would hold up well to the dressing. You can use any kind of greens you like, spinach, baby kale or arugula would work well.
- Tomato – Any kind of tomatoes will work for this Panzanella salad. I diced up some Roma tomatoes, but cherry tomatoes will be so good when they are in season soon.
- Red Onion – I always gotta add some raw red onion into my salads because I love it! You can use any kind of onion you like, green onions are a good option if you don’t like too strong of a flavor.
- Fresh Herbs – I love adding fresh herbs to salads like this because they really brighten them up. I used parsley but basil, mint, dill or cilantro would be good too.
- Dressing – I made a easy dressing using olive oil, red wine vinegar, lemon juice, garlic, dijon mustard, maple syrup, nutritional yeast and salt and pepper. If you don’t already have these ingredients on hand, you could buy an Italian style bottled dressing if you like.
- Salt and Black Pepper
How To Make This BLT Panzanella Salad
- Pre-heat oven to 425 degrees F. Cut your bread into bite sized cubes and place on a large baking sheet. Drizzle with a little olive oil and season with salt and pepper. You could also add a pinch of dried oregano and granulated garlic if you wish.
- Use your hands to toss everything together until the bread is coated with the oil and spices. Arrange bread cubes in a single layer on the baking sheet and bake until browned and crispy, 15-20 mins, flipping once. Remove from the oven and add to a large bowl, to let cool for a few minutes.
- Open the package of tempeh and cut it into small pieces. Heat a pan over medium heat and coat the bottom with about 1 teaspoon olive oil. Add the pieces of tempeh, stir and cook until tempeh is golden brown, about 5 minutes.
- Make the dressing by adding all dressing ingredients to a medium sized bowl, or jar, and mix until completely combined. Give a little taste and season with salt and pepper to your desired taste.
- Once the breadcrumbs have cooled for a few minutes, add in the lettuce, tomato, tempeh, red onion and fresh herbs. Next, pour the dressing over the salad. Pour slowly because you may not end up needing all of the dressing. Use two large spoons to mix everything the salad together until completely combined with the dressing. Serve immediately and enjoy!
Recipe Frequently Asked Questions
- Is this recipe gluten free? No, but you can easily make it gluten free by using gluten free bread.
- Is this recipe vegan? Yes!
- Can I make this Panzanella salad ahead of time? Panzanella salads can get soggy over time since they are made with stale/toasted bread and dressing, so I wouldn’t suggest making it too far in advance. You could always assemble the salad, but leave the bread and dressing out until ready to serve.
- How long will leftovers keep in the refrigerator? As I said above, this salad isn’t great for keeping a long time in the refrigerator. It will probably stay good for about 2 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegetarian Panzanella Style Salads?
Easy Greek Style Panzanella Salad
Winter Panzanella Salad with Roasted Vegetables
Spinach and White Bean Panzanella Salad
Summer Panzanella Salad with Grilled Corn
Green Tomato Southwestern Panzanella
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Vegan BLT Panzanella Salad
- Total Time: 35 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
This Vegan BLT Panzanella Salad is full of fresh and flavorful ingredients. It’s a great summer salad to bring to BBQs and potlucks for sharing. The bread soaks up all the delicious dressing and the smoky tempeh can be tasted in every bite!
Ingredients
Scale
- 6 oz packaged smoky bacon tempeh, or 6 oz homemade tempeh bacon
- 7–8 cups diced bread, I cut up bagels but any loaf of bread will work
- 4 cups diced iceberg lettuce, or green of choice
- 3 cups diced tomato
- 1/2 red onion, diced
- 1/3 cup chopped fresh herbs, such as parsley, basil, dill, mint or cilantro
- Olive oil
- Salt and black pepper, to taste
Dressing:
- 1/2 extra virgin olive oil
- 1/4 cup red wine vinegar
- Juice of one large lemon
- 2 teaspoons dijon mustard
- 1 teaspoon pure maple syrup
- 2 cloves minced garlic
- 1 tablespoon nutritional yeast
- Salt and pepper, to taste
Instructions
- Pre-heat oven to 425 degrees F. Cut your bread into bite sized cubes and place on a large baking sheet. Drizzle with a little olive oil and season with salt and pepper. You could also add a pinch of dried oregano and granulated garlic if you wish.
- Use your hands to toss everything together until the bread is coated with the oil and spices. Arrange bread cubes in a single layer on the baking sheet and bake until browned and crispy, 15-20 mins, flipping once. Remove from the oven and add to a large bowl, to let cool for a few minutes.
- Open the package of tempeh and cut it into small pieces. Heat a pan over medium heat and coat the bottom with about 1 teaspoon olive oil. Add the pieces of tempeh, stir and cook until tempeh is golden brown, about 5 minutes.
- Make the dressing by adding all dressing ingredients to a medium sized bowl, or jar, and mix until completely combined. Give a little taste and season with salt and pepper to your desired taste.
- Once the breadcrumbs have cooled for a few minutes, add in the lettuce, tomato, tempeh, red onion and fresh herbs. Next, pour the dressing over the salad. Pour slowly because you may not end up needing all of the dressing. Use two large spoons to mix everything the salad together until completely combined with the dressing. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Vegan, Salad
- Method: Oven, Stovetop
- Cuisine: American
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