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.

Panzanella [Vegan]

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  • 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


  1. Dice bread into bit sized pieces.
  2. Combine bread, tomatoes, pepper, onion, basil, parsley, and cucumber in a large bowl.
  3. 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.
  4. Add salt and pepper to your liking to the dressing.
  5. Pour over salad and mix to coat evenly. I use my hands.
  6. Let salad sit for at least an hour, that is, if you can!

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Nutritional Information

Total Calories: 1106 | Total Carbs: 114g | Total Fat: 64g | Total Protein: 23g | Total Sodium: 1084mg | Total Sugar: 13g 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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