Vegan Tomato Bread Salad Panzanella - Simple & Fresh
A homemade Vegan Tomato Bread Salad Panzanella is the perfect recipe when you are craving Italian freshness. As a hobby cook, I love how the crispy bread combines with the savory tomato juice to create an explosion of flavor. This summery classic is completely free of animal products and relies instead on high-quality, plant-based ingredients. Preparation is incredibly easy and quick, making the salad an ideal, healthy lunch or a light side dish. Instead of using ready-made products, we use fragrant basil, ripe tomatoes, and a good portion of olive oil to bring the authentic taste directly into your kitchen. With just a few steps, you can create a dish that not only satisfies hunger but also brings sunshine to your plate. Grab a bowl and let's prepare this delicious, plant-based treat together – it's so simple that even my cat paws can't resist!
Ingredients
Preparation
First, cut the Ciabatta bread (150 g) into coarse cubes and toast them in a pan without oil until golden brown to get them nice and crispy – a key step for the texture!
Thoroughly wash the vine tomatoes (3) and cut them into bite-sized pieces; make sure to catch the escaping juice in the bowl, as this provides the great flavor later.
Slice the red onion (0.5) into paper-thin rings to add a subtle sharpness to the salad.
For the dressing, whisk the olive oil (30 ml) and red wine vinegar (15 ml) together in a small bowl until an emulsion forms.
Now, add the bread pieces, tomatoes, and onions to a large bowl, pour the dressing over them, and gently toss everything.
Finally, roughly tear the fresh basil (10 g) and fold it in – let it sit briefly so the bread absorbs the juice while still retaining some crunch!
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