Description
Fresh, vibrant, and full of texture, this Panzanella salad combines juicy heirloom and cherry tomatoes, crusty country bread, crisp cucumbers, and fragrant basil with a tangy dressing made from zesty apple cider vinegar (natural). Enhanced with smoky plant-based turkey bacon, this Italian classic offers a perfect balance of flavors and textures ideal for a refreshing lunch or colorful side.
Ingredients
Scale
Vegetables and Bread
- 2 cups ripe heirloom and cherry tomatoes, diced
- 3 cups crusty country bread, day-old, cut into bite-sized cubes
- 1 cup crisp cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
Protein
- 4 slices plant-based smoked turkey bacon
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons extra virgin olive oil (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- Optional: 1/2 teaspoon natural gelling agent
Instructions
- Prepare the Bread: Cut the crusty country bread into bite-sized cubes. If the bread is not slightly stale, lightly toast the cubes in a pan or oven until golden to help them absorb the dressing without becoming mushy.
- Chop the Vegetables: Dice tomatoes and cucumbers into sizes similar to the bread cubes for even texture. Thinly slice the red onion to balance its flavor and tear fresh basil leaves roughly by hand to release aroma.
- Cook the Plant-Based Smoked Turkey Bacon: Pan-fry the plant-based smoked turkey bacon slices until crispy. Chop into bite-sized pieces to add smoky richness and savory depth to the salad.
- Make the Dressing: Whisk together apple cider vinegar (natural), extra virgin olive oil (natural), salt, freshly cracked black pepper, and if desired, a small amount of natural gelling agent to create a slightly thickened, vibrant vinaigrette.
- Toss Everything Together: In a large bowl, combine bread cubes, diced vegetables, bacon pieces, and torn basil leaves. Pour the dressing over and toss gently. Let the salad rest at room temperature for 20 minutes so the bread absorbs the flavors beautifully.
Notes
- Use day-old bread for the best texture; fresher bread tends to get soggy.
- Choose ripe tomatoes that are juicy yet firm enough to hold shape.
- Soak thinly sliced onions in cold water for a few minutes to mellow sharpness.
- Allow the salad to rest before serving to meld flavors and soften the bread slightly.
- Adjust the amount of apple cider vinegar (natural) to taste for preferred tanginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Panzanella, Italian salad, tomato cucumber salad, plant-based bacon, fresh basil, apple cider vinegar dressing
