Italian Panzanella Salad

IMG_5256.JPGIf you don’t know what panzanella salad is you are going to thank me for sharing it with you. It is bread salad. Yep, no lettuce involved. There are a bunch of ways to make it but the way I grew up eating it was mozzarella, bread, cucumber, red onion and olives soaked in balsamic vinegar. This is so easy to make and so yummy. Truly a perfect summer salad


The trick to this is old bread. At least one day left out on the counter. Some ripe summer tomatoes, good olive oil and good balsamic vinegar. I also added in Miyoko’s Vegan Mozz. There are no right or wrong amounts of the ingredients, you can use this recipe as a guideline.


1 loaf of stale bread
1 carton of grape tomatoes
1 can of black olives
1/2 cucumber
1/3 red onion
1/2 block vegan mozzarella
1/8 cup olive oil
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder

1/4 cup olive oil
1/3 cup balsamic vinegar
1/2 tsp salt
1/2 tsp garlic powder
1 1/2 tsp balsamic glaze


  1. Preheat oven to 450 F. Cut bread into cubes. Coat with olive oil, salt, black pepper, paprika and garlic powder. Then place on a baking sheet and bake for 10 minutes. Until crispy and golden.
  2. Cut up veggies. Cut cucumbers into halves, tomatoes in half, red onion in small slices, cut vegan cheese into cubes and leave olives whole. Add all ingredients into a bowl along with bread cubes.
  3. In a bowl add ingredients for the dressing and whisk well to combine. Pour dressing onto the salad mixture and toss to combine. If necessary add extra vinegar and oil for it to soak more. You want this to be very saturated.
  4. Let it sit in the fridge for at least 30 minutes before serving. The longer it sits the better.

Serves 4

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