Panzanella is an Italian salad consisting of soaked stale bread, onions, and tomatoes. This panzanella salad is the perfect summer salad! It’s super easy to make, vibrant, fresh, and light. I’m sure you will love it as much as we do around here. Inspired by veganheaven.org.
Usually panzanella calls for stale bread. If you don't have it, you can also bake it in the oven for 15 minutes like I did. Preheat your oven to 350 °F. Cut the ciabatta into cubes and place them on a baking tray lined with parchment paper. Bake for 15 minutes.
Roughly chop the tomatoes, cucumber, bell pepper, and the red onion. Place everything in a large bowl. Rinse the capers and add them to the vegetables.
Make the dressing. Combine all of the ingredients for the dressing in a small bowl and stir well.
Add the roasted ciabatta and the dressing and stir. Let it sit for about an hour before serving it. Tear the basil leaves and add them to the salad just before serving it.
Don't place the salad in the fridge before serving it because this causes the tomatoes to lose a bit of their flavor.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.