Description
Fresh Panzanella salad is a vibrant Italian bread salad featuring juicy ripe tomatoes, crisp cucumbers, and toasted crusty bread cubes tossed in a tangy and zesty apple cider vinegar (natural) dressing with fresh basil leaves and red onion. This refreshing, colorful salad offers a perfect combination of textures and bold flavors, making it an ideal side or light main dish for any meal or occasion.
Ingredients
Scale
Salad Ingredients
- 3 cups ripe, juicy fresh tomatoes, chopped into bite-sized pieces
- 1 large cucumber, peeled and thinly sliced
- 4 cups crusty bread cubes, day-old or lightly toasted
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh basil leaves, torn into smaller pieces
Dressing Ingredients
- 1/4 cup apple cider vinegar (natural)
- 1/3 cup extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Additions
- 1/2 cup crumbled plant-based feta cheese (plant-based)
- 1/4 cup kalamata olives or capers
- 1 cup grilled chicken, chickpeas, or tofu cubes
- Fresh herbs like mint or parsley as substitution for basil
- Pinch of crushed red pepper flakes or finely chopped chili for heat
Instructions
- Prepare the Vegetables: Wash and chop the fresh tomatoes into bite-sized pieces. Peel and thinly slice the cucumber. Finely slice the red onion. Tear fresh basil leaves into smaller pieces to ensure even distribution throughout the salad.
- Toast the Bread: Cut the crusty bread into cubes. Lightly toast them until golden and crispy so that they remain firm and absorb the dressing without turning mushy.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra-virgin olive oil, salt, and freshly ground black pepper until the mixture is well emulsified and flavorful.
- Toss Everything Together: In a large bowl, combine the chopped tomatoes, sliced cucumbers, red onion, and torn basil leaves. Add the toasted bread cubes and pour the dressing over the salad. Toss gently but thoroughly to ensure all ingredients are well coated.
- Let It Rest: Allow the salad to sit at room temperature for 20-30 minutes. This resting period lets the bread absorb the dressing and allows the flavors to meld beautifully for an enhanced taste and texture.
Notes
- Use day-old bread for the best texture; it soaks up dressing without becoming soggy.
- If tomatoes are very juicy, drain excess liquid before mixing to prevent soggy bread.
- Serve the salad at room temperature for optimal flavor and texture.
- Cut all vegetables uniformly for even mixing and balanced bites.
- Adjust the ratio of apple cider vinegar (natural) and olive oil in the dressing to your preferred tanginess and richness.
- Optional garnishes include torn fresh basil leaves or shavings of plant-based parmesan (plant-based).
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
- Freezing is not recommended as the texture of fresh vegetables and bread will be compromised.
- Serve cold or at room temperature; reheating is not advised.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Panzanella, Italian bread salad, fresh tomato salad, cucumber salad, apple cider vinegar dressing, plant-based salad, summer salad
