Mediterranean Tzatziki Panzanella Loaded Salad
A fresh and summery Mediterranean Tzatziki Panzanella Loaded Salad full of flavour, texture and crunch. This is a great recipe to share and it’s naturally plant-based, easily gluten-free and high in fibre.
Welcome back to episode 3 of my loaded dips mini-series and this delicious Mediterranean twist. This has a cucumber and yoghurt aka tzatziki base, topped with an olive and artichoke tomato salad, tossed with crunchy sourdough croutons and a fresh lemony olive oil dressing. It comes together in about 25 minutes or less and is naturally vegan, easily gluten-free and is a great source of protein and fibre. It is ideal to make to serve up as a sharing platter or serve on smaller plates, if you prefer.
Why will I love this?
This loaded dip is amazing:
- Fresh, vibrant and packed with texture
- Creamy smooth tzatziki
- Crunchy sourdough croutons
- Zesty lemony dressing
- Lots of fresh veggies
- A good source of fibre
- Veggies, yoghurt and chickpeas
- A good protein source too
- Chickpeas
- Great for the gut
- Use fermented dairy-free yoghurt
- Everyone will love this
- Ideal for sharing
- Make for summer or all year round
- Use your favourite sourdough or other breads
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free
- Nut-free
- Can be made ahead of time and assembled before eating
- Serve as one big platter or on smaller plates
If you already love the sound of this loaded dip, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tzatziki:
- Thick dairy-free yoghurt: I use Cocos organic yoghurt which is made with only natural ingredients and has fermented billions of live cultures for the gut.
- Cucumber: grated and then squeeze out the excess water.
- Extra virgin olive oil: the better quality the olive oil, the better the flavour.
- Lemon zest: for lots of flavour.
- Salt and pepper: to season.
And for the salad:
- Sourdough bread: use your favourite bread, flatbread or pitta, too.
- Fresh tomatoes: the fresher the better.
- Artichokes: these are from the jar, in oil.
- Olives: pitted green or black olives.
- Sun-dried tomatoes: these add such a great flavour.
- Chickpeas: or you can use butterbeans or cannellini beans.
- Fresh herbs: like mint or parsley.
As for the dressing:
- Extra virgin olive oil: as above.
- Lemon juice: for tang.
- Maple syrup: or honey for sweetness.
- Dijon mustard: for a little bit of heat.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use GF bread. This is also nut-free.
How do I make this?
This is ready in a few steps:
- Grate the cucumber: and squeeze out the excess water.
- Stir together the tzatziki ingredients: and leave to one side.
- Slice the bread and toss with the olive oil: air fry or bake until golden.
- Toss together the salad ingredients: and then pour over the dressing.
- Spread the tzatziki over a plate: and top with the salad.
How long will it last?
Once plated, enjoy straight away, or you can keep the tzatziki, salad and croutons in separate containers in the fridge for 2-3 days. Croutons are best made and eaten fresh/same day.
What other recipes can I try?
For more loaded dips and sharing platters:
- Beetroot Tofu Cream Cheese with Broccolini
- Creamy Hummus with Sweet Potatoes and Chickpeas
- Tomato Bruschetta Salad on Herby Hummus
- Mediterranean Crispy Gnocchi with Creamy Hummus
- Charred Courgettes with Lemon Tofu Cream Cheese
Mediterranean Tzatziki Panzanella Loaded Salad (Vegan)
A fresh and summery Mediterranean Tzatziki Panzanella Loaded Salad full of flavour, texture and crunch. This is a great recipe to share and it’s naturally plant-based, easily gluten-free and high in fibre.
Ingredients
For the Tzatziki:
- 160g thick dairy-free yoghurt
- 1 small cucumber
- 1 tsp extra virgin olive oil
- ¼ lemon, zested
- Salt and pepper
For the Salad:
- 1-2 slices sourdough bread, in cubes
- 1 tbsp olive oil
- 100g fresh tomatoes, in ½ or ¼
- 75g artichokes from the jar, chopped
- 75g pitted olives, in ½
- 75g sun-dried tomatoes, chopped
- ½ tin (120g) chickpeas, drained weight
- 1 few sprigs fresh herbs e.g. mint, parsley, basil, chive
For the Dressing:
- 2 tsp extra virgin olive oil
- 1 tsp lemon juice (about ½ lemon)
- 1 tsp maple syrup or honey
- 1/4 tsp Dijon mustard
Instructions
- For the tzatziki, grate the cucumber and then squeeze out all of the excess liquid with your hands. You should have about 70g of cucumber left. Add the yoghurt to a bowl with the grated cucumber, the extra virgin olive oil, lemon zest and some salt and pepper. Stir well. Cover and leave in the fridge, or keep in a sealed container for 2-3 days in the fridge.
- Preheat the oven to 160Fan/180ºC or use an air fryer at 180C. Add the cubed bread to a tray and toss with the olive oil, some salt and pepper. Bake or air fry for 12-15 minutes, until golden all over.
- Chop and prepare the salad components.
- Mix together the salad dressing ingredients and season with salt and pepper.
- Add the bread cubes, tomatoes, artichokes, olives, sun-dried tomatoes, chickpeas, fresh herbs and the dressing to a bowl and toss well.
- Spread the tzatziki over a large plate or platter and spoon over the salad. Eat straight
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Stay in touch
I look forward to hearing what you think of this Mediterranean Tzatziki Panzanella Loaded Salad so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tzatziki love x
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