|Serves||Prep Time||Cook Time||Total Time|
This recipe is brought to us by Naciye Emren, AKA @plantlovinturk! Naciye has an amazing vegan foodie Instagram that we highly suggest you all go and follow! Not only does she post some of our favorite vegan recipes, but all of her pictures are also STUNNING! We are thrilled to welcome Naciye as a new Dress It Up Dressing fan and cannot wait to see what else she creates!
|1||Multigrain baguette, day old|
|1/4 cup||Olive oil|
|1 tsp||Garlic powder|
|1 1/2 tsp||Pink Himalayan salt|
|1/2 tsp||Ground black pepper|
|1/2 tsp||Dried oregano|
|1/2 tsp||Dried basil|
|1||Large heirloom tomatoes cut into chunks|
|1 cup||Tricolor cherry tomatoes halved|
|1||Small red onion sliced|
|2 tsp||Pink Himalayan salt|
|2 x-large handfuls||Baby spinach|
|1/2 cup||Italian parsley chopped|
|1/2 cup||Basil chopped|
DRESS IT UP DRESSING Apple Cider Vinaigrette
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Slice bread into cubes. Add the bread cubes to a large bowl.
Combine olive oil and seasonings. Mix well to combine. Drizzle the mixture over the bread cubes in the bowl. Toss to coat well. Transfer to prepared baking sheet. Spread cubes into an even layer.
Bake for 25-30 minutes, tossing every 10-15 minutes. Cook until crisp and lightly golden. Cool to room temperature. Store in an airtight container.
Directions for the Panzanella Salad:
Add salad ingredients and desired amount of croutons to a large bowl, toss it up good and drizzle with DRESS IT UP DRESSING Apple Cider Vinaigrette!
Thank you again to @plantlovinturk for this recipe!