Print

Panzanella Salad

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2
  • Category: Salads, Entrées, Sides & Main Dishes
  • Cuisine: Vegan, Italian

Panzanella is an Italian tomato and bread salad, popular in Tuscany and other parts of central Italy. It only requires 9 ingredients and 15 minutes.

Panzanella Salad. - Panzanella is an Italian tomato and bread salad, popular in Tuscany and other parts of central Italy. It only requires 9 ingredients and 15 minutes. #vegan #simpleveganblog
Did you make this recipe?
Leave us a review

Ingredients

  • 4 whole wheat bread slices (use gf if needed), stale bread works best
  • 4 salad tomatoes
  • 1 small cucumber, peeled
  • 1/2 red onion
  • 1 tbsp extra virgin olive oil (see notes for an oil-free alternative)
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 20 fresh basil leaves, finely chopped

Instructions

  1. Toast the bread in a toaster, skillet or oven. Then cut it into bite size pieces. Set aside.
  2. Chop the veggies and add them to a large bowl.
  3. Add the rest of the ingredients, stir until well combined and serve immediately.
  4. Best when fresh, keep leftovers in a sealed container in the fridge for 1 to 2 days.

Notes

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 280
  • Sugar: 13.3 g
  • Sodium: 572 mg
  • Fat: 9.6 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 41.1 g
  • Fiber: 8.3 g
  • Protein: 10.9 g