Naturally Vegan: Classic Potato Salad
Alexa Soto of Fuelled Naturally loves to "veganize" classic comfort foods from her youth, like this creamy, mustard-heavy potato salad that's begging for a place at your next summer barbeque.
This twist on a traditional Italian panzanella salad is a great way to take advantage of the hearty green tomatoes currently on tables at San Diego County farmers markets.
Ingredients
SERVINGS: 4 Serving(s)
- 1 square focaccia bread, thick white bread or baguette, torn into bite-size pieces
- 3 firm green tomatoes, sliced ½ inch thick
- 8 ounces fresh mozzarella or burrata, torn into large pieces
- 1 cup cherry tomatoes, halved
- 3 stalks celery, thinly sliced
- 1 tablespoon pomegranate vinegar or red wine vinegar
- 1 teaspoon chili flakes
- 1/4 cup toasted pine nuts
- handful basil leaves
- 5 tablespoons Extra-virgin olive oil, divided, plus extra to garnish
- sea salt & freshly ground black pepper
Instructions
Toast Your Bread
Preheat oven to 400 degrees F.
On a baking sheet toss torn bread with 1 tablespoon olive oil and spread out in an even single layer. Bake, tossing halfway through, until crisp and golden brown like a crouton, about 5 minutes. Set aside.
Grill Your Tomatoes
Heat a grill or grill pan to medium-high. Brush green tomatoes on both sides with olive oil (1 tablespoon total) and grill, about 5 minutes per side, until softened and lightly charred.
Transfer to a large serving plater or divide among plates. Season with salt and pepper and top with mozzarella.
Make a Tapanade
In a medium bowl, toss cherry tomatoes, celery, pine nuts, toasted bread, vinegar, chili flakes, and 3 tablespoons olive oil; season with kosher salt and pepper. Taste for seasoning, adjust. Add basil leaves and toss again.
Bring it all Together
Spoon cherry tomato and celery mixture over grilled tomatoes and mozzarella; drizzle with olive oil and extra sprinkle of sea salt and serve.
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