In this panzanella salad, enjoy the tastes of salty olives, arugula, and cherry tomatoes, while toasted baguette croutons offer the perfect crunch.

Celebrate summer a little early this year with every bite of this satisfying salad.

Prep time: 30 minutes

Bake Time: 20-25 minutes (to toast bread)

Makes: 4 dinner servings or 8 side dishes

Ingredients:

For salad:
1 large baguette, cut into 3-inch cubes before toasting
1 large European-style cucumber, peeled and chopped bite-size
4 cups arugula, chopped bite-size
2 pints multi-colored cherry tomatoes, halved
16 oz artichoke hearts, chopped
12 oz kalamata olives, halved
6 oz capers
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tsp salt

For Dijon Vinaigrette dressing:
1 shallot, minced
2 cups extra-virgin olive oil
3 Tbsp lemon juice
2 Tbsp red wine or apple cider vinegar
1 Tbsp Dijon mustard
1 tsp salt
Pinch of Black Pepper
Optional: 1 tsp sugar

Instructions:

• For bread: Preheat oven to 300°F. Bake bread on baking sheet for about 20-25 minutes at 300°F, or until just lightly toasted.
• For tomatoes: Place the tomatoes in a colander in a larger bowl. Sprinkle with the salt and let sit for about 10 minutes to draw water out.
• For dressing: Place all ingredients (except olive oil) in a large mixing bowl. With a wire whisk, add the olive oil in a slow stream and mix until incorporated.
• For salad assembly: Combine all salad ingredients in large bowl. Add the Dijon Vinaigrette and toss until completely incorporated. Cover and refrigerate for at least 1 hour. Serve and enjoy!

Each time you choose a vegan meal like this colorful, filling, and delicious salad, you are helping to build a kinder world for farm animals and a more just and sustainable food system.