Vegan Panzanella from Caroline Griffiths & Vicki Valsamis’ Eat Plants, Be Happy!

This Vegan Panzanella recipe is an exclusive from Caroline Griffiths & Vicki Valsamis’ cookbook Eat Plants, Be Happy! Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

About the authors

Caroline Griffiths is a qualified home economist, cook, food writer, and food stylist with a keen interest in nutrition. She is a passionate food expert with over 20 years of food industry experience, having worked in several of Australia’s best-known test kitchens. Caroline loves to create recipes that are flavorful, wholesome, creative, and achievable.

Vicki Valsamis is one of Australia’s most sought-after food stylists and recipe developers, and has worked with major brands, food magazines, and publishers.

About the book

Eat well for yourself and the planet. With 130 simple, delicious, vegetable-focused recipes, authors Caroline Griffiths and Vicki Valsamis show how eating plant-based means eating well – and ensuring a happier mind, body, and planet.

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Vegan Panzanella from Caroline Griffiths & Vicki Valsamis’ Eat Plants, Be Happy!

Vegan Panzanella

  • Author: Caroline Griffiths & Vicki Valsamis

Description

Large and colourful heirloom tomatoes are the key to this dish – preferably organic ones, for that beautiful sweet flavour. –VV


Ingredients

Scale
  • 4 large heirloom tomatoes, about 1 kg (2 lb 3 oz) in total, cut into 1 cm (½ in) thick slices
  • 100 g (3½ oz) assorted baby tomatoes, cut in half 
  • 4 mini bell peppers (capsicums), about 180 g (6½ oz) in total, cut lengthways into quarters 
  • 8 baby cucumbers, sliced in half lengthways 
  • ½ red onion, thinly sliced 
  • 3 slices multigrain sourdough, about 200 g (7 oz), cut into 2 cm (¾ in) chunks and toasted 
  • 40 g (1½ oz/¼ cup) pitted kalamata olives, sliced in half 
  • 7 caperberries, sliced in half lengthways 
  • 2 tablespoons white balsamic vinegar olive oil, for drizzling 

BASIL EMULSION 

  • 1 garlic clove, crushed 
  • large handful of basil leaves, torn 
  • 80 ml (⅓ cup) olive oil

Instructions

  1. Arrange all the salad vegetables, sourdough chunks, olives and caper berries on a platter. 
  2. Place the basil emulsion ingredients in a blender and pulse until you have a smooth sauce. 
  3. Drizzle over the salad. Sprinkle with the vinegar and a little more olive oil and season to taste. Serve immediately

Reprinted with permission from Eat Plants, Be Happy! by Caroline Griffiths & Vicki Valsamis, photographed by Chris Middleton and Georgia Gold (Smith Street Books $27.50). Photography for this recipe is by Chris Middleton. Caroline Griffith author picture photographed by Ian van der Wolde.

Eat Plants, Be Happy cookbook cover

(Click on the image above to order your copy)

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Vegan Panzanella from Caroline Griffiths & Vicki Valsamis’ Eat Plants, Be Happy!

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