---
title: Panzanella
tags:
  - quick
  - summer
  - salad
  - wrap
  - bread
source:
  name: Connoiseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/vegan-panzanella/
locale: en_US
diet: vegan
servings: 8%rolls
time: 20min
---

>> [auto_scale]: true
>> [duplicate]: ref

> You can skip baking the bread chunks if your bread is already dry.

> You can replace the tomatoes with stone fruit (like nectarines)!


Preheat the #oven{} to 200°C.

Place @olive oil{1/2%cup}, @red wine vinegar{3%tbsp}, @shallot{1}(finely chopped), @garlic{2%cloves}(minced), @dijon mustard{1%tsp} and @salt{1/2%tsp} into a #small jar with a lid{}.

Seal the lid onto the jar, then shake it until the ingredients are fully combined.
Alternatively, you can whisk the ingredients together too, if you hate being whimsical.

Arrange the @bread{10%oz}(cut or torn into chunks) in a relatively even layer on a #baking sheet{}.
Place the baking sheet into the oven and let the bread bake intil it feels slightly dried out, about ~{5%min}.
Place the baking sheet onto a cooling rack and let cool.

Place @tomatoes{1%kg}(cut into 1in pieces), @chickpeas{400%g}(drained and rinsed), @fresh basil{1%cup}(roughly chopped), @capers{2%tbsp} and @&(~1)bread chunks{} into a #large mixing bowl{}.

Drizzle the ingredients with @&(~3)dressing{}, then gently stir and toss to coat.

Season the salad with @salt{} and @pepper{} to taste.
Optionally, let it sit for ~{10-15%min} to allow the ingredients to soak up the dressing.