Creamy Panzanella with Summer Vegetables

Creamy Panzanella with Summer Vegetables

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  • 3 tbsp Ripple Unsweetened Original Milk
  • 1/4 cup vegan yogurt
  • 3 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • Few sprigs fresh parsley, minced
  • 1/2 red onion, thinly sliced
  • Kernels from 2 ears of fresh corn
  • 2 heirloom tomatoes, sliced into wedges
  • 1 cup yellow cherry tomatoes, sliced in half
  • 1 cucumber, thickly diced
  • Olive oil for drizzling
  • 4 to 5 cups cubed crusty bread (2 loaves)
  • Salt and pepper to taste
  1. Whisk together the milk, vegan yogurt, red wine vinegar, garlic, Dijon mustard and fresh parsley.
  2. Taste and season with salt and pepper to your liking. 

  3. Toss in the red onion, corn and cucumbers and let sit. 

  4. Preheat oven to 425°.
  5. Toss the bread cubes in olive oil and roast for about 10 minutes until golden and no longer squishy, but not too crunchy. 

  6. Add the tomatoes and cooled bread cubes to the dressing bowl and toss to coat.
Let the salad sit to allow time for the bread to soak in the dressing or enjoy immediately for crunchier bread.

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