Panzanella is an easy vegan Italian bread and tomato salad that's perfect for summer meals.

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

QUICK TIP: Store basil in a glass of water on your kitchen counter with a plastic bag over it. Basil hates cold refrigerators!

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

Toss the bread cubes with a little olive oil.

Step 2

Bake the bread cubes until dry and crisp, but not browned.

Step 3

Prepare the vinaigrette with the reserved tomato juice, garlic, olive oil, red wine vinegar, and Dijon mustard.

Step 4

Add the tomatoes, bread, dressing, and basil to a large bowl.

Step 5

Toss until everything is coated with the vinaigrette. Allow to rest for 30 minutes at room temperature.

Step 6

Enjoy this Panzanella Bread Salad as a light meal or as a side dish with all your summer favorites.