Vegan Muffaletta Panzanella Salad
Vegan Muffaletta Panzanella Salad! A combination of two classics, married into one delicious summer dish. Briny and soaked with flavor, this New Orleans inspired Panzanella Salad is simple, yet rich and full-bodied, making for a salad you will truly never forget!
Ingredients
- ½ pound 8-ounces round loaf of Italian bread, cut into 1 ½ - inch cubes
- 6 tablespoons extra virgin olive oil divided
- 2 teaspoons garlic powder
- 1 ½ teaspoons kosher salt divided, plus more to taste
- ½ cup roasted red peppers drained and roughly chopped
- ½ cup pitted and drained Castelvetrano olives
- ¼ cup pitted and drained kalamata olives
- ¼ cup drained pepperoncini peppers
- ¼ cup jarred Italian giardiniera drained
- 1 tablespoon capers drained
- 5 cloves garlic
- ¼ cup minced fresh parsley
- 2 tablespoons roughly chopped fresh oregano
- 1/3 cup red wine vinegar
- 1 cup celery thinly sliced
- 1 7-ounce vegan cheese block, such as Violife Epic Mature Cheddar or Daiya Smoked Gouda-Style, cut into small cubes (*see recipe notes1)
- 5 ounces vegan deli meat *see recipe notes2
Instructions
- Preheat oven to 425°F
- Place the cubes of bread on a parchment paper-lined rimmed baking sheet. drizzle with 3 tablespoons of the extra virgin olive oil, garlic powder, and 1 teaspoon kosher salt. Using your hands, toss to combine. Bake on the middle rack of the preheated oven until crispy and golden around the edges, 10 to 12 minutes.
- Meanwhile, make the olive dressing. Place the roasted red peppers, both olives, pepperoncini peppers, Italian giardiniera, capers, garlic, and remaining ½ teaspoon kosher salt in a food processor. Pulse until finely chopped. Transfer to a large serving bowl. Add the parsley, oregano, red wine vinegar, remaining 3 tablespoons of the extra virgin olive oil and celery, mixing to combine thoroughly.
- Add the toasted bread cubes, cheese cubes, and deli meat, tossing gently to ensure the ingredients are fully combined.
- Rest for 5 minutes so the bread absorbs a bit of the juices from the dressing. Toss once more right before serving and enjoy!
Notes
1.If you’re unable to find blocks of cheese, you can sub it for 1 (7-ounce) pack of sliced vegan cheese of your choice, preferably a white or sharp-style vegan cheese
2.The vegan deli-style meat I used was by the brand Mia, found at my local Whole Foods. I used 1 (2.5-ounce) pack each of the carpaccio-style and prosciutto-style deli meats. Alternatively, if you can’t find this brand, use 5 ounces of any brand deli-style vegan meats you like, such Turk’y or Smoked “Ham”. Other brands I use are Tofurky, Unreal Deli, and Yves.
2.The vegan deli-style meat I used was by the brand Mia, found at my local Whole Foods. I used 1 (2.5-ounce) pack each of the carpaccio-style and prosciutto-style deli meats. Alternatively, if you can’t find this brand, use 5 ounces of any brand deli-style vegan meats you like, such Turk’y or Smoked “Ham”. Other brands I use are Tofurky, Unreal Deli, and Yves.
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