This is the perfect springtime salad, with apricots, seasonal tomatoes, homemade croutons and a ginger-chili vinaigrette. This the best dairy-free Panzanella salad—you won’t miss the mozzarella! But let me tell you: When I ate dairy, I loved Panzanella salads. The fresh tomatoes, cucumbers and onions, the crunchy croutons and the dreamy cheese—I loved it. But this Springtime Apricot Panzanella Salad is the perfect substitute.
The apricots add a tangy-sweet flavor to the salad that I pair with a ginger-chili dressing. As the salad sits, the apricots release their sweetness into the salad, and you have a wonderful mix of sweetness and heat. The creamy avocado and crunchy croutons, of course, are the perfect match, too.
The vinaigrette is meant to be sweet and spicy, with a kick from the ginger. It goes super well with the ingredients of this salad. The homemade croutons are always better than store-bought: Just cube your bread of choice (I love rye or sourdough), cover with avocado oil and salt, and bake for 10 minutes.
Really the all-around best dairy-free Panzanella salad!
The recipe comes together quickly. Even the croutons cook in just 10 minutes. And as for the salad, it’s about cutting things roughly into cubes. Panzanella salads aren’t so much about intricate presentation as getting all the ingredients covered in dressing and integrating the wonderful flavors.
I recommend allowing the salad to sit for an hour before serving, so that the flavors integrate fully. Keep it out on the counter so that the oil doesn’t solidify. The necessary tools for this recipe are minimal: a couple bowls, a good cutting board and a serrated knife for cutting the tomatoes. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
The perfect springtime salad, with apricots, seasonal tomatoes, avocado, homemade croutons and a ginger-chili vinaigrette. The best dairy-free Panzanella salad—you won’t miss the mozzarella!
1 hour, 15 minutes
10 minutes
1 hour, 25 minutes
Step 1
Preheat the oven to 425F. Add the cubed bread to a baking sheet fitted with parchment paper. Add the avocado oil and 1 tsp salt and carefully mix. Bake for 10 minutes until crispy but not burnt. They should still have some golden color. Set aside to cool.
Step 2
Roughly cube the tomatoes and apricots, and add them to a bowl. Chop the cucumber roughly and add to the bowl, as well, along with the sliced spring onion. Set aside.
Step 3
Make the dressing. Add the olive oil, vinegar, red pepper flakes, ginger and garlic to a bowl, and whisk to mix. Add the pepper and 1 tsp salt, and mix. Taste for salt and pepper—or even add more red pepper flakes if you wish.
Step 4
Pour the dressing on the tomatoes, apricots, cucumber and onion. Mix carefully to integrate and add to a serving platter. Add the sliced avocado to the platter. Top with torn oregano and basil leaves. Sprinkle the last tsp salt. Leave to sit for an hour before serving, so that the flavors integrate fully. Keep it out on the counter so that the oil doesn’t solidify.
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