Panzanella
This Panzanella is a vibrant salad that celebrates the flavors of summer with fresh, juicy tomatoes and crunchy bread soaked in a tangy dressing. I love how ...
Panzanella has a special place in my heart because it reminds me of lazy summer afternoons spent with friends, sipping iced tea in the garden.
There's something so beautiful about how this dish uses simple ingredients to create magic.
My tip?
Don’t skimp on the quality of your tomatoes – they’re the stars of the show!
Let’s dive into this refreshing recipe together.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can swap the stale bread for gluten-free bread if you're avoiding gluten. Fresh tomatoes are key here, so if it's not tomato season, consider using good-quality canned tomatoes as a substitute.
Tips & Notes
- •I love using heirloom tomatoes for a pop of color and extra flavor.
- •If you want to add a little extra oomph, toss in some olives or capers!
Recipe Variations
- •Sometimes I’ll add chickpeas for extra protein – it’s a great way to make it heartier.
- •You could also throw in some roasted bell peppers or artichokes if you have them on hand.
Storage & Freezing
If you have leftovers, store the salad in an airtight container in the fridge for up to two days. Just remember, the bread will get softer over time, so it’s best enjoyed fresh!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just keep the dressing separate until you're ready to serve to prevent the bread from getting too soggy.
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This Panzanella is a vibrant salad that celebrates the flavors of summer with fresh, juicy tomatoes and crunchy bread soaked in a tangy dressing. I love how ...
Ingredients
Instructions
- 1
Start by placing your stale bread cubes in a large mixing bowl. If your bread isn’t too stale, you can lightly toast it in the oven at 350°F (175°C) for about 10 minutes to add some crunch.
- 2
Next, add the diced tomatoes, cucumber, and red onion to the bowl with the bread. Gently toss everything together.
- 3
In a separate small bowl, whisk together the olive oil, red wine vinegar, maple syrup, salt, and black pepper until well combined.
- 4
Pour the dressing over the salad mixture and give it a good toss, ensuring everything is well coated.
- 5
Finally, add the torn basil leaves and toss gently again. Let the salad sit for about 10 minutes to allow the flavors to meld.
- 6
Serve it up in bowls and enjoy the burst of summer flavors!
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