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Vegan Corn Panzanella Salad

Vegan Corn Panzanella Salad recipe displayed in a bowl.

Just discovering new ways to eat more sourdough and this corn panzanella is one of the best salads I’ve ever had. Every bite is pure bliss. Every bite tastes like summer. And every bite has bread. A bread salad is clearly the dream.

The sourdough is cubed and toasted on the stove in olive oil, then tossed with lots of basil, tomatoes, corn, cucumbers, and a caramelized shallot vinaigrette. It makes me feel like I’m in northern Italy! I’ve never been, but we can pretend.  

Vegan Corn Panzanella Salad recipe displayed in a bowl.

Vegan Corn Panzanella Salad

This corn panzanella salad is the summer dream. The sourdough is cubed and toasted on the stove in olive oil, then tossed with lots of basil, tomatoes, corn, cucumbers, and a caramelized shallot vinaigrette.
5 from 4 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Dinner, Lunch, Side Dish
Cuisine: Italian-Inspired
Keyword: Easy, Plant-Based Salad, Vegan
Author: Anisha
Servings: 3

Ingredients

  • 3 cups of 1-inch sourdough bread cubes *use any artisan-style bread loaf you'd like
  • cherry tomatoes
  • 2 ears corn steamed or grilled with kernels removed
  • 1 Persian cucumber diced
  • 1 cup basil

Shallot Vinaigrette

Instructions

  • Cut sourdough into 1-inch cubes. Cook in a large pan with 2 tbsp olive oil and salt on medium-low heat for about 10 minutes, or until nicely toasted. Stir occasionally.
  • For the shallot vinaigrette, finely mince a shallot. Add 1 tbsp olive oil to a small pan and caramelize the shallots until crisp and browned. Add to a jar with the rest of the ingredients for the vinaigrette. Shake the jar until the dressing comes together.
  • Toss all ingredients together in a bowl: tomatoes, basil, corn, cucumbers, bread, and the shallot vinaigrette.

Notes

*3 cups is totally an approximation. Can you ever really have too much toasted bread? Probably not.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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