Burrata Panzanella Salad
This recipe is a vegan twist on the classic Tuscan tomato and bread salad, Panzanella. The dish features a medley of mixed tomatoes, capers, olives, and Italian herbs tossed together with torn ciabatta bread that has been baked until crispy. A creamy vegan burrata cheese adds a rich and indulgent element to the salad. The dish is finished with a dressing made from a blend of olive oil, pine nuts, nutritional yeast, and garlic. This refreshing and vibrant
Serves: 2
25 minutes
Cook time
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Ingredients
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- Ciabatta
- Olive oil
- Mixed tomatoes
- Capers
- Mixed olives
- Italian herbs
- Vegan burrata
- Rocket
- Pine nuts
- Nutritional yeast
- Garlic cloves
🔄Issy Sedgwick's Suggested Substitutes
Ciabatta Any crusty bread such as sourdough or French bread
Olive oil Avocado oil, sunflower oil, or vegetable oil
Mixed tomatoes Cherry tomatoes, plum tomatoes, or heirloom tomatoes
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