Vegan BLT Panzanella Salad

Step 1

Pre-heat oven to 425 degrees F.  Cut your bread into bite sized cubes and place on a large baking sheet.  Drizzle with a little olive oil and season with salt and pepper.  You could also add a pinch of dried oregano and granulated garlic if you wish.

Step 2

Use your hands to toss everything together until the bread is coated with the oil and spices.  Arrange bread cubes in a single layer on the baking sheet and bake until browned and crispy, 15-20 mins, flipping once.  Remove from the oven and add to a large bowl, to let cool for a few minutes.

Step 3

Open the package of tempeh and cut it into small pieces.  Heat a pan over medium heat and coat the bottom with about 1 teaspoon olive oil.  Add the pieces of tempeh, stir and cook until tempeh is golden brown, about 5 minutes.

Step 4

Make the dressing by adding all dressing ingredients to a medium sized bowl, or jar, and mix until completely combined.  Give a little taste and season with salt and pepper to your desired taste.

Step 5

Once the breadcrumbs have cooled for a few minutes, add in the lettuce, tomato, tempeh, red onion and fresh herbs.  Next, pour the dressing over the salad.  Pour slowly because you may not end up needing all of the dressing.  Use two large spoons to mix everything the salad together until completely combined with the dressing.  Serve immediately and enjoy!