#breadsalad

This vegan bread salad combines the freshness of cucumbers, the tanginess of charred tomatoes, and the brininess of olives for a delicious and satisfying dish. It's perfect for a light lunch or as a side dish for dinner.

Ingredients: 4 slices of crusty bread, preferably day-old, cubed. 2 large tomatoes, halved. 1 cucumber, sliced. 1/2 cup black olives, pitted. 1/4 cup red onion, thinly sliced. 2 tablespoons olive oil, divided. 2 tablespoons balsamic vinegar. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Warm up the grill or grill pan over medium-high heat. Spread 1 tablespoon of olive oil on the bread cubes and put them on the grill. Toast them for about 2 minutes on each side. Put away. Salt and pepper the tomato halves and brush them with the rest of the olive oil. Put it on the grill cut side down and cook for about 4 to 5 minutes, until it's charred and soft. Remove from grill and chop into bite-sized pieces. The grilled bread cubes, charred tomatoes, cucumber slices, black olives, and red onion should all be put together in a large bowl. Add the balsamic vinegar and toss the salad gently to mix. If you think it needs it, add more salt and pepper. Before serving, sprinkle with fresh basil leaves. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Panzanella is a classic Italian bread salad that's perfect for using up stale bread. This version features the vibrant flavors of cherry tomatoes and bell peppers, complemented by the freshness of basil and a zesty vinaigrette.

Ingredients: 4 cups of stale bread, cubed. 2 cups of cherry tomatoes, halved. 2 bell peppers, diced. 1/2 red onion, thinly sliced. 1/4 cup of fresh basil leaves, torn. 1/4 cup of extra-virgin olive oil. 2 tablespoons of red wine vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Spread the old bread cubes out on a baking sheet. Toast them in the oven for about 10 minutes, or until they get golden brown and crispy. Take them out of the oven and let them cool down. Put the bell peppers, red onion, cherry tomatoes, and torn basil leaves in a large bowl. Put the toasted bread cubes in the bowl with the other foods. Put the extra-virgin olive oil, red wine vinegar, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the salad and mix everything together until the bread soaks up the flavors and gets a little softer. The flavors will blend better if you let the Panzanella salad sit for 15 to 20 minutes. As a cool and tasty summer salad, serve your Panzanella with bell peppers and cherry tomatoes.

Prep Time: 20 minutes

Cook Time: 10 minutes