Panzanella is an easy vegan Italian bread and tomato salad that's perfect for summer meals.
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To make Panzanella Bread Salad, you'll need sourdough bread, tomatoes, garlic, fresh basil, olive oil, red wine vinegar, Dijon mustard, and salt and pepper.
pepper & salt
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QUICK TIP: Store basil in a glass of water on your kitchen counter with a plastic bag over it. Basil hates cold refrigerators!
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Place the tomatoes in a colander over a bowl with a little salt to collect the juices. We will use the juice in the dressing for this bread salad.
Step 1
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Toss the bread cubes with a little olive oil.
Step 2
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Bake the bread cubes until dry and crisp, but not browned.
Step 3
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Prepare the vinaigrette with the reserved tomato juice, garlic, olive oil, red wine vinegar, and Dijon mustard.
Step 4
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Add the tomatoes, bread, dressing, and basil to a large bowl.
Step 5
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Toss until everything is coated with the vinaigrette. Allow to rest for 30 minutes at room temperature.
Step 6
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Enjoy this Panzanella Bread Salad as a light meal or as a side dish with all your summer favorites.
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