Panzanella

An Italian vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Tomatoes and cucumbers are among the ingredients worth sourcing organic due to possible pesticide residues. Basil benefits from being organic for best flavor.

Ingredients

• 4 slices day-old sourdough bread
• 500 g ripe tomatoes
• 1 cucumber
• 1 red onion
• 2 tbsp capers
• 1 small bunch fresh basil
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Cut the bread into bite-sized cubes. If very dry, dampen it slightly by sprinkling with water.
2. Core and roughly chop the tomatoes into chunks. Place them in a large bowl.
3. Peel and slice the cucumber into half-moons. Add to the bowl with the tomatoes.
4. Thinly slice the red onion and add it to the bowl.
5. Rinse and drain the capers. Add to the bowl along with the torn basil leaves.
6. In a small bowl, whisk together the olive oil and vinegar until emulsified.
7. Pour the dressing over the salad, tossing everything gently to combine.
8. Season with sea salt and freshly ground black pepper to taste, then serve immediately.

Notes

• Use good-quality red wine vinegar for a balanced acidity.
• Let the bread soak up the juices for a few minutes before serving.
• You can substitute red onion with shallots for a milder flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.