Description
Panzanella is a vibrant and fresh Italian bread salad that combines toasted bread cubes with crisp vegetables and a tangy apple cider vinegar-based dressing. This versatile summer dish bursts with flavor and texture in every bite, featuring juicy tomatoes, cucumbers, bell peppers, red onions, fresh basil, and a smoky plant-based bacon alternative. Perfect served chilled or at room temperature, Panzanella is easy to customize and ideal for warm weather meals or entertaining.
Ingredients
Scale
Salad Base
- 4 cups day-old bread cubes, lightly toasted
- 2 cups ripe heirloom or cherry tomatoes, diced
- 1 cup crisp cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onions, thinly sliced
- 1/2 cup smoked plant-based turkey bacon, cooked and chopped
- 1/4 cup fresh basil leaves
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup extra virgin olive oil
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the Bread Cubes: Cut day-old bread into bite-sized cubes. Toast them lightly in a dry skillet or oven until they are golden and crisp on the outside but still slightly tender inside. This texture allows them to soak up the dressing without becoming mushy.
- Chop the Veggies: Dice the ripe tomatoes, cucumbers, bell peppers, and thinly slice red onions. Use a sharp knife for clean cuts and keep the vegetables chilled until ready to mix for maximum freshness.
- Prepare Plant-Based Bacon: Cook the smoked plant-based turkey bacon in a pan until crispy, then roughly chop it. This adds a smoky, savory contrast to the fresh vegetables and tangy dressing.
- Combine the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, vegetarian Worcestershire sauce (natural), salt, and freshly ground black pepper. Taste and adjust the seasoning to achieve the perfect balance of tang and savoriness.
- Toss Everything Together: In a large bowl, gently combine the toasted bread cubes, chopped vegetables, plant-based bacon, and fresh basil leaves. Pour the dressing over the salad and toss gently to ensure the bread absorbs the flavors without becoming soggy. Let the salad rest for at least 15 minutes before serving to allow the flavors to meld.
Notes
- Use day-old bread for the best texture that holds up to dressing absorption.
- Let the salad rest for 15-30 minutes so the flavors blend and the bread softens gently.
- Toss gently to keep bread cubes intact and preserve the salad’s texture contrast.
- Salt sliced cucumbers and drain excess moisture to avoid a watery salad.
- Choose the freshest vegetables available for optimal flavor and crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: panzanella, bread salad, Italian salad, summer salad, fresh vegetables, plant-based bacon, tangy dressing, apple cider vinegar, vegetarian salad
