Laura's Vegan Table


  • 3 tablespoons olive oil
  • 1/2 of a large baguette, cut into 1" cubes
  • 1 teaspoon sea salt
  • 2 cups cherry tomatoes, sliced in half
  • 1 cucumber, seeded and cut into cubes
  • 1 red bell pepper, seeded and cut into cubes
  • 1 orange bell pepper, seeded and cut into cubes
  • 1 yellow bell pepper, seeded and cut into cubes
  • 1 cup of cooked chick peas
  • 1/2 cup kalamata olives, cut in half
  • 1/4 cup capers
  • 1/3 cup fresh basil roughly chopped


  • 1 clove fresh garlic
  • 1 tablespoon dijon mustard
  • 3 tablespoons champagne vinegar, white balsamic vinegar, or white wine vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

Panzanella is a rustic, Tuscan style salad made of stale bread, tomatoes and other fresh vegetables, olive oil and vinegar. So colorful and delicious, this version is more of a complete meal with the chickpeas added into it. You also don’t need to use all three colors of bell peppers. I just love the colors and nutrients it adds. You don’t need stale bread, but a good baguette is perfect for this dish. Enjoy!


Heat the oil in a large saute pan. Add the salt and the bread and sautée over medium head for 10-12 minutes until the bread cubes are browned. While the bread is cooking, combine all of the vinaigrette ingredients together and whisk until well combined. In a large bowl, add the tomatoes, cucumber, peppers, chickpeas, olives, capers and basil. Add in the bread and pour in the vinaigrette. Serve at room temperature.