Description
A vibrant and refreshing classic Italian Panzanella salad featuring juicy tomatoes, crisp cucumbers, toasted country bread, red onion, fresh basil, and a zesty apple cider vinegar dressing. Finished with creamy plant-based cheese, this light and nourishing salad offers a perfect summer crunch and bright herbaceous flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups mixed ripe heirloom and cherry tomatoes, diced
- 1 cup crunchy cucumbers, diced
- 3 cups country bread cubes, toasted
- 1 medium red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1/2 cup plant-based cheese, crumbled
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the Bread: Cut sturdy country bread into bite-sized cubes. Toast them in the oven at 350°F (175°C) until golden and crisp, about 10-15 minutes, to provide essential crunch.
- Chop the Vegetables: Dice ripe tomatoes and cucumbers into chunky pieces. Thinly slice the red onion and tear fresh basil leaves into small fragrant pieces to build a juicy and vibrant base.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, salt, and black pepper until well combined, creating a zesty and bright dressing.
- Toss Everything Together: In a large bowl, combine toasted bread cubes, tomatoes, cucumbers, sliced onion, and basil. Pour the dressing over and toss gently but thoroughly to allow the bread to soak in the dressing while keeping its crunch.
- Finish with Plant-Based Cheese: Sprinkle crumbled plant-based cheese on top for a creamy, savory finish that complements the salad’s acidity and freshness perfectly.
Notes
- Use day-old country bread for better absorption and texture.
- Choose the ripest tomatoes for sweetness and juicy flavor.
- Add dressing gradually to avoid soggy bread while keeping flavor balanced.
- Let the salad rest for 15-20 minutes to meld flavors.
- Add fresh herbs like basil last to preserve their brightness and aroma.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Panzanella, Italian salad, summer salad, plant-based, fresh vegetables, toasted bread, apple cider vinegar dressing
