Description
Panzanella is a vibrant traditional Italian bread salad combining day-old rustic bread, ripe tomatoes, crisp cucumbers, and red onion, elevated with smoky turkey bacon and creamy plant-based cheese. Tossed in a bright apple cider vinegar and extra virgin olive oil dressing, this fresh, colorful salad offers a perfect blend of textures and flavors, making it a delightful and satisfying meal or side dish.
Ingredients
Bread and Vegetables
- Day-old rustic bread, cubed
- Ripe tomatoes, diced
- Cucumbers, peeled and cubed
- Red onion, thinly sliced
- Fresh basil leaves
Protein and Cheese
- Smoked turkey bacon, cooked and crumbled
- Plant-based cheese (optional), crumbled or cubed
Dressing
- Apple cider vinegar (natural)
- Extra virgin olive oil (natural)
- Sea salt
- Freshly cracked black pepper
Instructions
- Prepare the Bread: Cube your day-old rustic bread into bite-sized pieces. Lightly toast or bake them until golden and crispy to ensure they hold up nicely once tossed in the salad dressing.
- Chop the Vegetables: Dice ripe tomatoes, peel and cube cucumbers, and thinly slice red onion. Keep each vegetable fresh and bright to maximize crunch and juiciness.
- Cook Smoked Turkey Bacon: Cook the smoked turkey bacon in a pan over medium heat until crispy. Drain on paper towels to keep it from getting greasy, then crumble the bacon into bite-sized pieces.
- Whisk the Dressing: Combine apple cider vinegar (natural), extra virgin olive oil (natural), sea salt, and freshly cracked black pepper in a small bowl. Whisk together until the dressing is emulsified and ready to generously coat the salad.
- Toss and Combine: In a large bowl, combine the toasted bread cubes, chopped veggies, crumbled bacon, and fresh basil leaves. Pour the dressing over everything and toss gently but thoroughly, allowing the bread to soak up the tangy flavors.
- Add Plant-Based Cheese: Gently fold in crumbled or cubed plant-based cheese for creamy contrast to the crisp vegetables and smoky bacon.
Notes
- Use slightly stale day-old bread to absorb the dressing without becoming mushy.
- Chop all ingredients uniformly to ensure balanced bites.
- Toss the salad just before serving to keep bread crunchy and veggies fresh.
- Adjust apple cider vinegar quantity to suit your preferred tanginess.
- Let the salad rest for 10-15 minutes after tossing to develop flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Panzanella, bread salad, Italian salad, plant-based cheese, smoked turkey bacon, fresh vegetables, apple cider vinegar dressing
