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Panzanella is an Italian salad (pan means “bread”) that was most likely invented out of necessity as a way to use stale bread, along with fresh vegetables from the garden. The earliest written reference to Panzanella is from the 1500s in a poem by the famous artist, Bronzino. Because the tomato hadn’t yet been introduced to Italy, the original recipe wouldn’t have included tomatoes.
Instead of discarding that hearty Italian loaf that’s going stale, make this delicious salad that is absolutely divine in the summer when tomatoes, cucumbers, and basil are at their peak. Vegan, of course.
Add the tomatoes, bread, cucumber, red onion, garlic, capers, and basil to a large bowl, and toss together. Drizzle in the vinegar and ¼ cup olive oil, and toss some more. Add salt and pepper to taste, and add additional olive oil, if desired.
Set aside and marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. I would avoid marinating the salad in the refrigerator, since the tomatoes tend to become somewhat “mealy” in the fridge.
Serve at room temperature.
Yield: 8 generous servings as a side
If you don’t have stale bread, take a fresh loaf of hearty bread, cut it into large cubes, spread them on a baking sheet, and bake in a 200°F-degree oven for about 10 to 15 minutes. You don’t want to completely toast the bread; you just want to dry it out. It’s essential that you dry out the bread first before soaking it in the oil and vinegar; otherwise, it will just become soggy.
Add other ingredients that pair well with the traditional classic, such as olives, sundried tomatoes, capers, red wine, parsley, mint, roasted bell peppers.
Reprinted with permission from The 30-Day Vegan Challenge. For more recipes and resources, check out The 30-Day Vegan Challenge Online Program.
Let me know if you have any questions!
Hello, and welcome. I’m Colleen, aka The Joyful Vegan, and I’m here to give you the tools and resources you need to eat, cook, travel, and live compassionately and healthfully.
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