50+ EASY Vegetarian Recipes - Tastes Better From Scratch

Whole Roasted Cauliflower

Lauren Allen — Fri, 08 Dec 2023 22:19:16 +0000

A flavorful and easy Whole Roasted Cauliflower recipe seasoned to perfection and served with a homemade tahini sauce. This will quickly become your favorite vegetable side dish, or appetizer.

If you love delicious side dishes you have to try our Beet Salad, Blistered Shishito Peppers, Buttermilk Cornbread, or the best Mashed Potatoes!

Why I love this recipe:

Easy – This whole roasted cauliflower recipe only takes 10 minutes to prep for the oven, with a handful of ingredients. Anyone can make it.
Showstopper – It’s unique and absolutely delicious; the garnishes of tahini sauce, fresh mint and pepitas are my favorite part! It would make a beautiful side dish for a fancy dinner like, Christmas Beef Tenderloin.

How to Roast a Whole Cauliflower:

Prep Cauliflower: Remove outer leaves away from the cauliflower and carefully cut the bottom so it’s flat, but be careful that it remains whole. Rinse it and pat it dry thoroughly and carefully with paper towels.

Season: In a small bowl combine olive oil, garlic powder, smoked paprika, cumin, and salt. Starting with the core up, drizzle seasoning all over, using a pastry brush to spread it around. Turn it head side up then season the top.

Roast: Add 1 tablespoon of water to the bottom of an oven-safe pan and then place cauliflower on pan. Apply lid (or cover the pan with aluminum foil) and cook for 45 minutes. Remove lid and cook for 10-15 more minutes, until browned on top.

Tahini Sauce: Mix the sauce ingredients together then set aside. Taste and adjust seasonings if needed.

Serve: Add a layer of arugula to a serving dish then place the whole roasted cauliflower on top. Cut into wedges, like slices of cake, or cut into cauliflower steaks. Drizzle tahini sauce over it, then garnish with pepitas, chopped mint, crushed red pepper flakes, and a pinch of flake salt.

Serve With:

Follow me for more great recipes

Whole Roasted Cauliflower

A flavorful and easy Whole Roasted Cauliflower recipe seasoned all over and served with tahini sauce drizzled on top. It's our favorite vegetable side dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 325kcal

Author Lauren Allen

Cost 5

Ingredients

For the Cauliflower:

1 head cauliflower , 2lbs
1/3 cup olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon kosher salt

Tahini Sauce:

1/4 cup tahini
1 Tablespoon olive oil
1/4 cup lemon juice , fresh squeezed
2 cloves garlic , minced
¼ teaspoon kosher salt
1-2 Tablespoon cold water , if needed, to thin sauce

Garnish:

2 Tablespoons pepitas
2 teaspoons fresh mint leaves
pinch crushed red pepper flakes
pinch Sea salt or flake salt

Optional for Serving:

Arugula leaves tossed in olive oil , salt and pepper

US Customary – Metric

Instructions

Prep Cauliflower: Remove outer leaves away from the cauliflower and carefully cut the bottom so it’s flat, but be careful that it remains whole. Wash and dry thoroughly and carefully, with paper towels.
Preheat oven to 425 degrees F.
Make seasoning: In a small bowl combine olive oil, garlic powder, smoked paprika, cumin, and salt.
Season Cauliflower: Starting with the core up, drizzle seasoning all over, using a pastry brush to spread it around. Turn it head side up and season the top.
Roast: Add 1 tablespoon of water to the bottom of an oven-safe pan. Place cauliflower on pan. Apply lid (or cover the pan with aluminum foil) and cook for 45 minutes. Remove lid and cook for 10-15 more minutes, until browned on top.
Tahini Sauce: Mix the sauce ingredients together and set aside. Taste and adjust seasonings.
Garnish: Add a layer of arugula, if using, to a serving dish. Use a large spatula (or two—one on each side) to carefully lift the cauliflower from the pot and place on serving dish. Drizzle tahini sauce over it, and garnish with pepitas, chopped mint, crushed red pepper flakes, a pinch of flake salt.
To serve, cut it into wedges, like slices of cake, or cut into cauliflower steaks.

Video

Notes

Air Fryer Instructions: Follow the instructions above for preparing and seasoning the head of cauliflower. Place uncooked cauliflower in air fryer basket and cook at 360 degrees F for about 40 minutes. Every air fryer is a little different, so keep an eye on it so it doesn’t overcook.

Nutrition

Follow Me

Whipped Feta Dip with Roasted Vegetables

Lauren Allen — Sat, 04 Nov 2023 11:00:00 +0000

Easy Whipped Feta with Roasted Vegetables will become your new favorite side dish or appetizer. It’s creamy, flavorful, and perfect to share with a crowd.

If you love fun recipes like this, be sure to try my Bacon Wrapped Dates, Blistered Shishito Peppers, Tomato and Basil Bruschetta, and this Burrata Appetizer!

Why I love this recipe:

Impressive – it’s beautiful and elegant, but know one could guess how easy it was to make.
Quick – Just throw the veggies in the oven while you whip the feta and you will have it done in less than 30 minutes.
Side Dish or Dip – We enjoy this beautiful side dish with Thanksgiving dinner, Crab legs, Rack of lamb or Beef Tenderloin. Or serve it as a creamy feta cheese dip with pita bread or crusty bread.

How to make Whipped Feta with Vegetables:

Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed then add a little more olive oil if needed for smooth texture. (The whipped feta can be made up to 3 days in advance, stored in the fridge).

Roast Veggies: Cut all the vegetables so they are roughly the same size. Coat a large baking sheet with nonstick cooking spray. Add vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar then toss to combine. Roast for about 20 minutes, tossing the veggies halfway through cooking, until tender.

Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16×10). Top with roasted vegetables then garnish with fresh parsley, if desired.

Make Ahead Instructions:

To Make Ahead: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve.

Follow me for more great recipes

Whipped Feta with Roasted Vegetables

I'm officially obsessed with this Whipped Feta with Roasted Vegetables that you can serve as a beautiful side dish, or a fun appetizer to share with a crowd.

Course Appetizer

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 287kcal

Author Lauren Allen

Cost 10

Ingredients

8 oz block feta cheese , drained room temperature
4 oz cream cheese , room temperature
3 Tablespoons extra virgin olive oil , (or more to taste)
1 Tablespoon lemon juice
1 clove garlic , minced
Sea salt , to taste

Roasted Veggies:

1 zucchini , medium, cut into ½ inch pieces
1 fresh broccoli , small, cut into 1 inch florets
1 sweet potato , small, peeled and cut into ½ inch pieces
1 bell pepper , red yellow or orange, cut into 1 inch pieces
1 cup cherry tomatoes
1 red onion , small, chopped into 1 inch pieces
3 cloves garlic , minced
½ teaspoon kosher salt
1 teaspoon za’atar , or dried oregano
¼ teaspoon crushed red pepper flakes , optional
3 Tablespoons olive oil , (or more if needed)
fresh chopped parsley , for garnish (optional)

US Customary – Metric

Instructions

Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed. Add a little more olive oil if needed for smooth texture. (Can be made up to 3 days in advance, stored in the fridge):
Roast Veggies: Cut all the vegetables so they are roughly the same size, this will make sure they cook evenly and all at the same time.
Preheat Oven to 425 degrees and coat a large baking sheet with nonstick cooking spray. Add the vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar. Toss to combine.
Roast for about 20 minutes, tossing the veggies half way through cooking, until tender.
Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16×10). Top with roasted vegetables. Garnish with fresh parsley, if desired.

Notes

Make Ahead Instructions: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve.

Nutrition

Follow Me

Pita Bread

Lauren Allen — Sat, 19 Aug 2023 11:00:00 +0000

It’s incredibly quick and easy to make homemade Pita Bread and once do, you’ll never go back to store-bought. Homemade pitas are soft, fresh, and will be the star of your next meal.

If you love to bake or make homemade bread, try our English Muffins, Pizza Dough, or Easy Homemade Breadsticks.

Why I love this recipe:

Easy – This easy pita bread recipe uses pantry ingredients, and is so quick to make.
Delicious – Soft and chewy, the flavor and texture are spot on.
Freezer Friendly – You can freeze the dough, or the cooked pitas. Find my tips for freezing pita bread in the recipe card notes.

How to make Pita Bread:

Make Dough: Mix water, yeast, sugar, salt, olive oil and 1 cup of flour together. Add more flour, a little at a time, until the dough comes together but is still a little sticky. Flour your hands and knead it in the bowl for a minute or so until it’s smooth. The dough should be very soft and not overly sticky.

Rest: Place dough in a well-greased bowl, cover, and rest for 40 minutes (or refrigerate until ready to use).

Divide dough into 8 equal pieces. Roll out each piece into a very thin circle.

Cook: Heat a griddle or large skillet over medium high heat. (See notes for oven instructions, if desired). Once the pan is hot, lightly grease the pan with oil and lay pitas flat. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute or so, then remove from heat and place inside a clean, dry kitchen towel to keep warm while you cook remaining pitas.

Serve: Use these soft pita breads in gyros, with hummus, on a salad, or check out more ideas below!

Make Ahead and Freezing Instructions:

To Make Ahead: Pita bread dough will keep for up to 5 days, covered in the fridge. Allow the cold dough to rest at room temperature for at least 30 minutes before dividing into pieces. Rolled out pita dough circles could be stored, lightly covered, in the fridge for a few hours ahead of time before cooking.

To Freeze: Assemble dough then place in a freezer safe container and freeze for up to 3 months. Thaw completely in the fridge, then allow refrigerated dough to rise at room temperature for at least 30 minutes before dividing into pieces. Cooked pitas can also be frozen in an airtight container for up to 3 months. Place a piece of parchment paper between them so they don’t stick together. Warm frozen pitas in the microwave for a few seconds before serving.

Recipe Variations:

Yeast: Active dry yeast may also be used. Mix it with water and sugar first, to proof. Once it’s foamy, add to a bowl with remaining ingredients and mix dough as instructed. Allow to rise for about 1 hour before dividing in pieces.
To Bake Pitas: Preheat oven to 475 degrees F with a pizza stone or baking sheet inside. Pan needs to be very hot before adding pitas! Once hot, place pitas carefully on top and cook for 2 minutes. Flip and cook for another 1-2 minutes.

What to Eat with Pita Bread:

Follow me for more great recipes

Pita Bread

This homemade Pita Bread recipe is soft, fresh, and will be the star of your next meal! It's quick and easy to make, and all you need are basic pantry ingredients.

Course Side Dish

Cuisine Indian

Prep Time 10

Cook Time 20

Resting Time 40

Total Time 1 10

Servings pitas

Calories 156kcal

Author Lauren Allen

Ingredients

1 cup warm water
2 1/4 teaspoons instant yeast (1 packet)*
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1 Tablespoon olive oil
2 ¼ cups all-purpose flour

US Customary – Metric

Instructions

Make Dough: Mix water, yeast, sugar, salt, olive oil and 1 cup of flour together. Add more flour, a little at a time, until the dough comes together but is still a little sticky. Flour your hands and knead it in the bowl for a minute or so until it’s smooth. The dough should be very soft and not overly sticky.
Rest: Place dough in a well-greased bowl, cover, and rest for 40 minutes (or refrigerate until ready to use).
Divide dough into 8 equal pieces. Roll out each piece into a very thin circle.
Cook: Heat a griddle or large skillet over medium high heat. (See notes for oven instructions, if desired). Once the pan is hot, lightly grease the pan with oil and lay pitas flat. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute or so, then remove from heat and place inside a clean, dry kitchen towel to keep warm while you cook remaining pitas.

Video

Notes

Makes 8 pitas.

Yeast: Active dry yeast may also be used. Mix it with water and sugar first, to proof. Once it’s foamy, add to a bowl with remaining ingredients and mix dough as instructed. Allow to rise for about 1 hour before dividing in pieces.

To Bake Pitas: Preheat oven to 475 degrees F with a pizza stone or baking sheet inside. Pan needs to be very hot before adding pitas! Once hot, place pitas carefully on top and cook for 2 minutes. Flip and cook for another 1-2 minutes.

Nutrition

Follow Me

Veggie Enchiladas

Lauren Allen — Mon, 14 Aug 2023 11:00:00 +0000

This easy Vegetarian Enchiladas recipe has the best flavorful veggie filling from sweet potatoes, black beans, bell pepper and brown rice. It’s a hearty, healthy dinner your whole family will love!

In case you haven’t noticed, I’m CRAZY about Mexican food! Don’t miss my Pork Carnitas, Street Corn Dip, Horchata, or Tacos Al Pastor!

Even my meat loving family would agree that these Vegetarian Enchiladas hit the spot every. single. time. They’re so flavorful and filling and I always make them using my favorite homemade red enchilada sauce.

How to Make Vegetarian Enchiladas:

Sauté Veggies: Sauté sweet potato in olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender. Add garlic, bell pepper, onion, and black beans and toss to combine. Cook until sweet potatoes are completely tender.

Add Rice: Add cooked rice and ¾ cup of the enchilada sauce then toss to combine.

Fill Tortillas: Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll the them tightly and then place, seam side down, in the pan. Repeat with remaining tortillas and filling.

Bake: Cover with sauce and cheese. You may not need to use all of it, depending on how much sauce you like. Sprinkle remaining cheese over top and bake at 350 degrees F for 20-30 minutes. Garnish with chopped avocado and cilantro.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the black bean enchiladas filling then store it separately in the refrigerator up to 2 days ahead of time. Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an airtight container.

To Freeze: Make the sweet potato enchiladas through step 9 (roll the filling in tortillas but don’t cover them in sauce). Cover the pan with a double layer of tinfoil then freeze for 2-3 months. Allow the enchiladas to thaw overnight in the refrigerator then bake as directed.

Recipe Variations:

Vegan Enchiladas: Leave out the cheese to make this vegan enchiladas.
Add More Veggies: Sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.
Green Sauce: You can also substitute the red sauce for green if you prefer.

More Vegetarian Meals?

Follow me for more great recipes

Vegetarian Enchiladas

Delicious and easy Vegetarian Enchiladas with sweet potatoes, black beans and brown rice. This is a healthy dinner your whole family will love.

Course Main Course

Cuisine Mexican, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 274kcal

Author Lauren Allen

Cost 8

Ingredients

2 cups cooked brown rice
1 batch homemade red enchilada sauce*
2 small/medium sweet potatoes , peeled and chopped into small pieces
2 Tablespoons olive oil
salt and freshly ground black pepper
2 cloves garlic , minced
1 bell pepper , diced (any color)
1/4 cup onion , chopped
15 ounce can black beans , drained and rinsed
10-12 large flour tortillas (or whole wheat)
2 cups shredded cheddar cheese , divided
fresh cilantro , Chopped (for topping)
1 avocado , peeled, seeded and chopped, for topping

US Customary – Metric

Instructions

Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender.
Add 1 tsp minced garlic. Add chopped bell pepper, onions, and black beans and toss to combine. Cook for a few more minutes, until sweet potatoes are completely tender.
Add cooked rice and ¾ cup of the enchilada sauce and toss to combine.
Preheat oven to 350 degrees F. Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.
Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling. Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). Sprinkle remaining cheese over top.
Bake at 350 degrees F. for 20-30 minutes. Garnish with chopped avocado and cilantro.

Video

Notes

Make Ahead Instructions: Make the enchilada filling and store it separately in the refrigerator up to 2 days ahead of time. Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an airtight container.

Freezing Instructions: Make the enchiladas through step 9 (roll the filling in tortillas but don’t cover them in sauce). Cover the pan with a double layer of tinfoil and freeze for 2-3 months. Allow the enchiladas to thaw overnight in the refrigerator. Bake as directed.

Vegan Enchiladas: Leave out the cheese.

Add More Veggies: Sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.

Green Sauce: You can also substitute the red sauce for green if you prefer.

Nutrition

Follow Me

*I originally shared this recipe January 2016. Updated January 2020 and August 2023.

Beet Salad

Lauren Allen — Tue, 08 Aug 2023 11:00:00 +0000

This roasted Beet Salad recipe is bursting with flavor from fresh beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It’s a simple and impressive salad any guest will love!

Want more salad recipes? Try Bulgur Salad, Orzo Salad, or Pear and Pomegranate Salad!

Why I love this recipe:

Simple Elegance – The Whipped Goat Cheese really makes this simple beat salad something special, and it only takes a minute to do.
Easy – Only a few ingredients but each one is the star of the show and worth every minute of prep. It’s an impressive salad even a beginner cook can make!
Delicious – From the delicious beets to the whipped goat cheese and homemade balsamic vinaigrette, this beet salad with arugula is bursting with flavor and is absolutely incredible!

How to make Beet Salad:

Cook Beets: Place raw beets on individual squares of aluminum then drizzle with olive oil and wrap in foil. Bake for about 50-60min, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.

Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor then whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.

Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.

Assemble: Add a bed of greens to serving bowl then top with beets and nuts. Add small dollops of whipped goat cheese over the top then garnish with chives and drizzle desired amount of dressing over salad and serve the best beet salad!

Make Ahead Instructions:

To Make Ahead: The beets can be cooked and prepped and the dressing can be made up to 2 days in advance. Store separately in the fridge in airtight containers.

Recipe Variations:

Fruit: Add fresh peeled orange slices or peaches.
Nuts: Use your favorite kind, or what’s on hand.
Greens: You can use all mixed greens or arugula, or a combination of both.

Follow me for more great recipes

Beet Salad with Whipped Goat Cheese

My favorite Beet Salad recipe is bursting with flavor from fresh roasted beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It's a simple but beautiful and impressive salad any guest will love!

Course Appetizer, Salad

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 427kcal

Author Lauren Allen

Cost 8

Ingredients

Salad:

4-5 large beets raw or pre-cooked* (I like to use a variety, like red and golden, to add color)
7-8 cups mixed greens lettuce or arugula (or both)
1 1/2 cups candied walnuts or pecans
¼ cup chives , fresh, chopped

Whipped Goat Cheese:

5 oz fresh goat cheese (chevre)
2 Tablespoons plain Greek yogurt
1 clove garlic
salt and freshly ground black pepper , a few cracks

Balsamic Vinaigrette:

⅓ cup extra virgin olive oil
2-3 Tablespoons Balsamic vinegar , or more, to taste
2 Tablespoons dijon mustard
1 Tablespoon honey or maple syrup , to taste
1/4 teaspoon kosher salt , or more, to taste

US Customary – Metric

Instructions

Cook Beets: Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.
Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.
Assemble: Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.

Notes

For Cooked Beets: I often use Love Beets Organic Cooked Beets (from Costco or grocery store).

Variations:

Fruit: Add fresh peeled orange slices or peaches.

Nuts: Use your favorite kind, what’s on hand, or omit for nut allergy

Make Ahead Instructions: So many elements of this salad can be made in advance, including cooking the beets, the whipped goat cheese and the vinaigrette. Store seperatly in the fridge for 3-5 days.

Nutrition

Follow Me

Panzanella

Stef — Tue, 01 Aug 2023 00:10:17 +0000

This Panzanella salad recipe is a fresh and flavorful salad of bread and vegetables. It’s a recipe from Tuscany, a land of great flavors that you will fall in love with.

Check out more Italian recipes like Chicken Cacciatore, Tomato and Basil Bruschetta, and Classic Italian Risotto!

This easy panzanella salad is the result of a perfect mix of simple and organic ingredients. Thanks to the raw onion, it stays nice and crispy, which is the magic of this salad: soft bread and vegetables that crunch!

Why we love this recipe:

Fresh: The cucumber and vinegar provide a fresh, summery flavor.
Easy: It doesn’t require any cooking or special skills. Just combine the ingredients, and it’s done!
Versatile: You can make so many variations from the original recipe.
Light and Vegan: There are no animal derivatives, suitable for vegetarians and vegans; and we love how light it is!

Choose the Right Ingredients:

Bread: It should be rustic bread, possibly from the day before. It should be hard and firm. It should also be without salt, according to Tuscan tradition. Coarse bread can also be fine, but in this case, choose whole wheat. Soak it in water with vinegar and break it up with your hands or leave it coarse, depending on your taste.
Vegetables: Choose fresh, organic, and very ripe tomatoes. Red onions are the best because they taste delicate and are more digestible.
Basil: Choose the freshest and smallest leaves in the bunch; they will be more delicate and tender.
White Vinegar: We chose white wine vinegar, but apple vinegar is also suitable.
Water: Adding water depends on how dry the bread is, so you can increase or decrease it to get the right consistency.
Extra-Virgin Olive Oil: To make it closer to the Italian version, use extra-virgin olive oil; Bertolli or Lago di Garda is perfect, as are other oils, like Tuscan, with a more intense flavor.

How to make Panzanella Salad:

Make Vinegar Bread: Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl. Add vinegar to a glass of water and combine the bread with all the liquid ingredients. Mix it with your hands to soften the bread evenly.

Prepare Vegetables: Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.

Serve: Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together. Add the basil before serving and season with oil, salt, and freshly ground pepper.

Recipe Variations:

Onions: If you prefer to soften the flavor of raw onion, you can soak it in water and salt for an hour and a half, changing the brine every 30 minutes. This way, it will be more delicate and digestible.
Veggies: Use thinly sliced zucchini instead of cucumber, and try adding green or black olives.
Mint: Replace all the basil with a few mint leaves if you want a fresher taste.
Spicy: Add tabasco, chili pepper, or dried oregano.
Cheese: Add some mozzarella or burrata cheese.

Storage Instructions

This easy Panzanella recipe can be stored in the refrigerator for up to 2 days in an airtight container. It is preferable, however, to add the tomatoes at the time of eating to prevent them from turning sour. It cannot be frozen.

Follow me for more great recipes

Panzanella Salad

Panzanella is a very fresh and flavorful salad of bread and vegetables; it’s a recipe from Tuscany, a land of great flavors that you will fall in love with.

Course Salad

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings people

Calories 292kcal

Author Lauren Allen

Ingredients

7 oz of coarse bread
½ cup water
2 tbsp white vinegar
1 cucumber , medium-large
3 tomatoes , medium, ripe
½ red onion
10 fresh basil leaves
4 tbsp extra virgin olive oil
salt and freshly ground black pepper

US Customary – Metric

Instructions

Make the Vinegar Bread: Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl. Add vinegar to a glass of water and combine the bread with all the liquid ingredients.
Mix it with your hands to soften the bread evenly.
Prepare the Vegetables: Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.
Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together.
Add the basil before serving;
Season with oil, salt, and freshly ground pepper: the panzanella is ready to eat. Enjoy!

Video

Notes

Variations:

Onions: If you prefer to soften the flavor of raw onion, you can soak it in water and salt for an hour and a half, changing the brine every 30 minutes: this way, it will be more delicate and digestible.

Veggies: Use thinly sliced zucchini instead of cucumber, and try adding green or black olives.

Mint: Replace all the basil with a few mint leaves if you want a fresher taste.

Spicy: Add tabasco, chili pepper, or dried oregano.

Cheese: Add some mozzarella or burrata cheese.

Storage Instructions: Panzanella can be stored in the refrigerator for up to 2 days in an airtight container. It is preferable, however, to add the tomatoes at the time of eating to prevent them from turning sour. It cannot be frozen.

Nutrition

Follow Me

Find more delicious recipes from Stef and Alex at Stefanias Kitchenette.