Vegan Jamaican Beet and Feta Panzanella Salad

Yuki Sugiura

Vegan Jamaican Beet and Feta Panzanella Salad

This dish is a riot of flavors and colors, with earthy heft from beets, crisped-up Jamaican white bread, fresh mint, and the savory bite of vegan feta all tossed together with a tangy, garlicky dressing. 

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Serves: 4

Jamaican hard dough—a type of tender, chewy white bread with a slightly sweet flavor and a signature thick crust—is the star of this Jamaican riff on Italian Panzanella salad from the Plentiful cookbook. Find it in the bread aisle of Caribbean markets or online. 

What you need:

For the panzanella: 
2 large beets, peeled and quartered
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
2 thick slices of hard dough bread, cut into chunks
¾ cup cherry tomatoes, halved
¾ cup radishes, sliced
¼ cup mint leaves, finely sliced
⅔ cup vegan feta, crumbled
¼ cup basil leaves, roughly torn

For the dressing: 
1 garlic clove, finely chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
Juice of ½ lemon

What you do:

  1. For the panzanella, preheat oven to 350 degrees. On a baking sheet, toss beets with 1 tablespoon olive oil and ¼ teaspoon salt and ¼ teaspoon pepper. Roast in oven for 40 minutes.
  2. On a separate baking sheet, place bread and toss with remaining 1 tablespoon of olive oil and remaining ¼ teaspoon salt and ¼ teaspoon pepper, then bake for 20 minutes. Remove and let cool slightly.
  3. Into a large bowl, add tomatoes, radishes, mint, feta, and basil. 
  4. For the dressing, in a small bowl, whisk all ingredients. Add to tomato mixture, add bread and beets, toss gently to coat, and serve immediately.
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