½cupchopped fresh herbssuch as basil, oregano and mint
Instructions
Preheat oven to 350 degrees Fahreneheit.
Roughly chop tomatoes into bite sized pieces. Place the tomatoes in a colander, and set the colander over top of a bowl. The bowl will catch the tomato juice as it drains from the tomatoes. Add the salt to the tomatoes and toss to coat. Set aside for 15 minutes, tossing the tomatoes every five minutes. DO NOT DISCARD THE TOMATO JUICE!
Cut the baguette into bite sized pieces and spread them on a baking sheet. Drizzle with 2 tbsp of olive oil (or spray with olive oil cooking spray) and toss to coat. Bake the bread for 10-12 minutes, until it begins to get crunchy.
In a small bowl, whisk together the tomato juice, olive oil, Dijon mustard, white wine vinegar, and black pepper to make the vinaigrette.
In a very large bowl, add the bread, chopped tomatoes, sliced red onions, vinaigrette, and fresh herbs. Toss everything together to combine.
Allow the panzanella to sit for 20-30 minutes so the bread can absorb all the dressing and flavors. Serve chilled or at room temperature.
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