Description
This vibrant and refreshing Panzanella salad is a delightful combination of crisp cucumbers, ripe tomatoes, fresh herbs, and crunchy toasted bread cubes tossed in a zesty apple cider vinegar and vegetarian Worcestershire sauce dressing. Perfect for warm days or any occasion when you want a colorful, wholesome, and satisfying plant-based meal with balanced flavors and textures.
Ingredients
Scale
Salad Ingredients
- 4 cups crusty day-old bread, cut into bite-sized cubes
- 3 ripe tomatoes, diced
- 1 large crisp cucumber, diced
- 1 small red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
Dressing Ingredients
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup extra virgin olive oil (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Freshly cracked black pepper, to taste
- A pinch of natural gelling agent (optional)
Instructions
- Prepare the Bread: Slice the crusty day-old bread into bite-sized cubes. Heat a skillet over medium heat and toast the bread cubes with a little extra virgin olive oil (natural) until they are golden and crunchy on the outside yet slightly tender inside. Set aside to cool.
- Chop the Vegetables and Herbs: While the bread is toasting, dice the ripe tomatoes and cucumber into uniform pieces. Thinly slice the red onion. Tear fresh basil leaves to release their aroma. Keeping ingredient sizes consistent will ensure balanced bites.
- Make the Dressing: In a bowl, whisk together apple cider vinegar (natural), extra virgin olive oil (natural), vegetarian Worcestershire sauce (natural), salt, and freshly cracked black pepper until well combined and slightly emulsified. Stir in a pinch of natural gelling agent if a thicker dressing is desired to better coat the bread cubes.
- Combine and Toss: In a large mixing bowl, add the toasted bread cubes, diced tomatoes, cucumber, sliced red onion, and torn basil. Pour the dressing over the salad and gently toss everything together until all ingredients are evenly coated and flavors meld.
- Let It Rest: Allow the salad to rest at room temperature for 15 to 20 minutes before serving. This resting time lets the bread soak up the dressing and the flavors deepen, enhancing each bite’s taste and texture.
Notes
- Use day-old bread for the best texture, so it absorbs the dressing without becoming soggy too quickly.
- Chop vegetables evenly to create a balanced bite and consistent flavor distribution.
- Do not skip the resting time; the salad tastes best after the bread has soaked up the dressing.
- Taste the dressing before mixing and adjust salt, pepper, or apple cider vinegar (natural) as needed to suit your preference.
- Serve Panzanella fresh the same day for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Panzanella, Bread Salad, Italian Salad, Plant-Based Salad, Summer Salad, Vegan Salad, Fresh Vegetables
