There’s salad. And then there’s salad with big chunks of bread in it.
Here’s our vegan riff on this traditional Tuscan recipe. This dish is popular in summer but we think it really comes into its own in the winter months when you need to get salad back in your life to remind you that the sun exists. Getting your hands on some vegan parmesan is a must, it really brings out the flavour in this dish. Plus, you know, vegan cheese.
This is perfect to make for when friends are coming over and it makes a great starter when there’s 6 or 8 people around the table. It also saves really well, so don’t be afraid to make it for two of you and have the leftovers for lunch the next day.
Also, it’s cool if you don’t have all the ingredients, so long as you’ve got some bread and tomatoes you can chuck pretty much anything in and it’ll taste good.
100g black kalamata olives
1 tin/270g artichoke hearts
15 vine tomatoes
½ red onion
Salt and pepper
50ml olive oil, plus extra for frying and roasting
2 tbsp balsamic vinegar
Grated vegan parmesan, to garnish
Getting it made and into your mouth
Pre-heat the oven to 200C.
Cut the bread into cubes, coat in a glug of olive oil and season with salt and pepper.
Bang in the oven for 6 minutes, tossing halfway through. Set them aside to cool.
Drain the artichoke hearts. Cut off the bottoms and slice in half. Add to a big mixing bowl.
Destone and chop the olives and chuck the bowl.
Next chop the vine and sun dried tomatoes. Add them to the bowl..
Next, finely slice the red onion. Add splash of olive oil to a frying pan and fry on low for 3 minutes. Let them cool slightly then add to the bowl.
Now wash the spinach, pat dry and add that to the mix, followed by the cooled bread cubes and shredded basil.
Drizzle the olive oil and balsamic over the bowl and stir to coat.
Season to taste and top each serving with vegan parmesan, if using.
Pile that vegan parmesan sky-high.