Creamy Panzanella with Summer Vegetables
Ingredients:
- 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
Directions:
- Whisk together the milk, vegan yogurt, red wine vinegar, garlic, Dijon mustard and fresh parsley.
- Taste and season with salt and pepper to your liking.
- Toss in the red onion, corn and cucumbers and let sit.
- Preheat oven to 425°.
- Toss the bread cubes in olive oil and roast for about 10 minutes until golden and no longer squishy, but not too crunchy.
- 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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