the best Panzanella bread salad recipe made with grilled bread, heirloom tomatoes, capers and herbs. Served warm or cold this rustic vegan salad belongs in your summer repertoire.
What Is Panzanella Salad ?
Panzanella or Pan Molle Toscano is a traditional Italian Tuscan style summer salad made with torn pieces of day old bread, chopped overripe juicy tomatoes and fresh herbs all tossed together in a simple dressing of olive oil and vinegar.
I added my own touch to the classic recipe and made it bruschetta style. Because: garlic forever and ever!
The Ultimate Panzanella Bread Salad!
Grilled slices of whole wheat crusty bread rubbed with a clove of garlic and lightly brushed with olive oil replace the more traditional stale dried bread.
This version also includes fragrant basil, red onion and a few salty capers.
The magic truly happens while your salad sits on the kitchen counter for a good 20 minutes so the bruschetta has the chance to absorb all that amazing dressing. It’s a great make ahead recipe and left alone in the fridge to do its thing. You’ll still want to give it some counter time and bring it to room temperature before serving.
This Panzanella is Everything:
Quick & Easy
Comforting
Delicious
Light
Filling
Simple
Plant-Based Vegan.
note: If you are feeling creative I would suggest adding some veggies into the mix: a diced avocado, a sliced peach, artichoke hearts, grilled asparagus, maybe some white cannellini beans to make a meal of things, but look out for the Italian police, don’t say I didn’t warn you 😉
Best Panzanella Bread Salad
the best Panzanella bread salad recipe made with grilled bread, heirloom tomatoes, capers and herbs.
Servings 4
Calories 357kcal
Ingredients
- 8 slices bread -whole wheat crusty loaf
- 2 lb heirloom tomatoes (mixed colors)
- 2 cloves garlic
- 3/4 cup basil leaves
- 2 tbsp capers
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar (+more to taste)
- 1 pinch sea salt (or to taste)
Instructions
- Preheat a cast iron grill pan on medium high flame.
- Slice the bread into 1 inch thick slices and grill it on both sides until nice dark grill marks forms. (If you don't have a grill pan just use a plain cast iron skillet instead).
- Take a garlic clove and rub both sides of each side of the grilled bread to your taste. Use a pastry brush to dip in the olive oil and lightly brush both sides of the bruschetta. Sprinkle with sea salt all over and allow to cool.
- Meanwhile slice your tomatoes into 1 inch pieces and the red onion into thin slices. Add them to a large salad bowl.
- Use your hands and tear the bruschetta into 1 inch pieces on top of the tomatoes and onion.
- Whisk together the remaining olive oil and red wine vinegar. Season to taste with a little sea salt then pour it over the bread and tomatoes. Add the capers and basil leaves and give everything a good toss to coat.
- Taste and adjust seasonings with sea salt. Allow the panzanella salad to sit at room temperature for 20 minutes or so before serving.
Nutrition
Calories: 357kcal | Carbohydrates: 37g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Sodium: 432mg | Potassium: 652mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2125IU | Vitamin C: 32.3mg | Calcium: 111mg | Iron: 3mg
Environmental Information
Tomato Recipes:
Cucumber Tomato Salad
Avocado Tomato Salad
Best Tomato Bruschetta
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