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Panzanella
[Vegan]

Author Bio

Fun and flavorful plant-based desserts and dishes. Dora is passionate about green living. Her passion includes... Read More

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Panzanella [Vegan]

1106

Dairy Free

Panzanella is a Tuscan salad that is packed with fresh summer flavor, along with the other love of my food life, bread! Traditional, day old or “stale” bread is used. You want a good, hearty, crunchy, dry bread that can stand up to the dressing and tomatoes.

Ingredients You Need for Panzanella [Vegan]

About 3 cups hearty, crunchy bread. day old bread, (or 3 day old) works great.
4 large tomatoes cut into large bite size pieces.
1 cup cherry tomatoes, halved.
½ red onion, sliced thin.
1 cucumber sliced thin or diced small.
1 yellow bell pepper, diced.
1 bunch basil chopped fine. 1 to 2 cups, the more the merrier.
1 cup Italian parsley. finely chopped.
¼ cup olive oil
4 Tbs apple cider vinegar
6 cloves garlic, minced.
Salt and pepper to taste

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How to Prepare Panzanella [Vegan]

Dice bread into bit sized pieces.
Combine bread, tomatoes, pepper, onion, basil, parsley, and cucumber in a large bowl.
In a bowl or jar, mix oil, vinegar, and garlic. Whisk well or shake if made in a jar. The jar is my favorite method.
Add salt and pepper to your liking to the dressing.
Pour over salad and mix to coat evenly. I use my hands.
Let salad sit for at least an hour, that is, if you can!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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