Traditional Italian Panzanella Salad Recipes Without Meat

Panzanella salad is a classic Italian dish that celebrates the vibrant flavors of fresh, seasonal ingredients. This traditional bread salad is typically enjoyed during the warm months, making the most of ripe tomatoes, fragrant basil, and crusty bread. Best of all, panzanella can be easily made without meat, allowing the natural flavors of the vegetables to shine through. Here are some delightful traditional Italian panzanella salad recipes that embrace the essence of this refreshing dish without any meat.

1. Classic Tomato and Basil Panzanella

Ingredients:

  • 4 cups of day-old crusty bread, cut into bite-sized cubes
  • 4 cups of ripe tomatoes, diced
  • 1 small red onion, thinly sliced
  • 1 cucumber, peeled and diced
  • 1 cup of fresh basil leaves
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of red wine vinegar
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the diced tomatoes, sliced onion, diced cucumber, and torn basil leaves.
  2. Add the bread cubes to the bowl, ensuring they are mixed well with the vegetables.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  4. Drizzle the dressing over the salad and toss gently to combine all ingredients.
  5. Let the salad sit for at least 30 minutes before serving to allow the bread to soak up the flavors.

2. Panzanella with Roasted Bell Peppers and Olives

Ingredients:

  • 4 cups of day-old bread, torn into pieces
  • 2 large roasted red peppers, sliced
  • 1 cup of kalamata olives, pitted and halved
  • 2 cups of cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup of fresh parsley, chopped
  • 3 tablespoons of balsamic vinegar
  • 3 tablespoons of olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine the torn bread, roasted red peppers, kalamata olives, cherry tomatoes, red onion, and parsley.
  2. In a separate bowl, mix the balsamic vinegar, olive oil, salt, and pepper.
  3. Pour the dressing over the salad and toss until evenly coated.
  4. Let the panzanella rest for 20 minutes before serving to enhance the flavors.

3. Mediterranean Panzanella with Feta

Ingredients:

  • 4 cups of stale whole grain bread, cubed
  • 2 cups of diced cucumbers
  • 1 cup of cherry tomatoes, halved
  • 1 small red onion, diced
  • 1/2 cup of crumbled feta cheese
  • 1/4 cup of fresh mint, chopped
  • 2 tablespoons of red wine vinegar
  • 3 tablespoons of olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cubed bread, cucumbers, cherry tomatoes, red onion, feta cheese, and mint.
  2. Whisk together the red wine vinegar, olive oil, salt, and pepper in a separate container.
  3. Pour the dressing over the salad and mix gently to combine all ingredients.
  4. Allow the salad to rest for at least 30 minutes before serving, which helps blend the flavors.

Panzanella salad is not only refreshing but also a wonderful way to use up stale bread and showcase seasonal produce. Feel free to get creative with your ingredients by adding other vegetables or herbs that you enjoy. These traditional Italian panzanella salad recipes without meat are perfect for summer gatherings or a light lunch, offering a burst of