Panzanella Salad – plant-based on a budget

The ingredients and substitutes

• Tomatoes: This Panzanella Salad is the perfect summer salad to enjoy ripe, seasonal tomatoes. Choose the best you can find within your budget (e.g. vine-ripened or heirloom tomatoes), although regular cherry/grape tomatoes will work too.
• Cucumber: Persian or English cucumbers are best for salads. They are varieties with few seeds and a thin skin.

If you must use regular garden cucumbers, it’s best to do so peel it. You can also cut it in half and Scoop out the meaty, dingy part when it’s very shabby.

• shallot: Traditionally, Panzanella uses Tropea onions, but we used a mild shallot. Red onion works too.
• Bread: It is common to use day-stale, slightly stale, crusty bread, such as country bread, sourdough, or ciabatta. However, this time we used old flatbread.
• Italian parsley: (optional) or some fresh basil to garnish.
• Dressing: This summery panzanella recipe shines with a simple dressing of olive oil, balsamic vinegar (or red/white wine vinegar), and salt and black pepper (to taste).

What else could I add?

There are multiple ways to adapt this panzanella recipe based on what you have in your kitchen.

• Garlic: A small amount, chopped or powdered, can be added to the dressing.
• Mustard: Another optional ingredient for the dressing. Just ¼-½ tsp is enough.
• avocado: Add diced avocado for a creamy texture and extra healthy fats.
• olives: For a salty, tangy flavor, use green, black, or a blend of olives. Capers also work, but are more expensive.
• Vegetables: Add additional color, flavor and/or texture with finely diced peppers, grated carrots, corn, zucchini, green beans or celery.
• Chickpeas: To add protein to the salad for a more complete meal.
• lettuce: For a green salad, mix the other ingredients with leafy greens like shredded iceberg lettuce, other types of lettuce, arugula, or spinach.

How to make panzanella salad

There are three ways to make this easy bread salad recipe. First with regular day-old bread/pita. Second, toasting the bread for extra crunch. Third, soak the toasted bread to marinate it.

• 1) First wash and cut the tomatoes and cucumbers and thinly slice the shallot. Also, dice the pita (or bread) into bite-sized pieces (½-¾ inch pieces).
• 2) Place all ingredients in a mixing/serving bowl and drizzle with olive oil and vinegar. Stir well, then season to taste.

• 3) Finally garnish with fresh Italian parsley (or basil if using).

But you can enjoy the summer panzanella right away Let the flavors blend for 30 minutes to taste even better.

to toast the bread

Many traditional panzanella recipes toast the bread so it’s crispy on the outside and chewy on the inside (or until crispy in the case of pita) — and doesn’t go soggy too quickly.

to bake it Spread the bread on a baking sheet and spray/brush with a little oil. Bake at 350ºF/180ºC until lightly toasted (about 8-13 minutes).

Alternative, fry bread with a little oil, tossing frequently. Let cool before adding to the salad.

Soak the bread

While toasting the bread, lightly salt the chopped tomatoes in a colander over a bowl (about ½ tsp) and let sit for 15 minutes to release excess liquid.

Combine this liquid with the dressing, toss the bread in a portion of the dressing and let sit for a few minutes before tossing into the salad.

Serving recommendations

We love enjoying this fresh and light Tuscan bread salad during the warm summer months and making the most of the ripe tomatoes. Enjoy it as a side or main dish at BBQs, picnics, potlucks, and as a tasty last-minute lunch or dinner.

Make it a meal by pairing it with a plant-based protein like tofu/tempeh kabobs, vegan brisket, tofu steak, or something savory like baked potatoes, eggplant stacks, or pasta.

Storage Instructions

Panzanella doesn’t store very well once assembled, as the bread gets soggy after a few hours. To spread the salad on top 2-3 Daysadd the bread just before serving.