Apple and Tomato Panzanella

Pippa Kendrick

Vegan Panzanella

This apple and tomato Panzanella is a delicious vegan twist on the Tuscan classic.

Toasted stale bread made into chunky croutons, ripe, sweet tomatoes, fragrant basil, the bite of onion and a generous pouring of excellent olive oil – what’s not to like?!

Prep time: 15 minutes

Serves 2


Quantities to suit salad size:

Crisp chunks of bread

Crisp apples

Lots of fresh basil

Red onion


Olive oil

Salt and pepper


This salad really is a handful of things, thrown together, drowned in dressing and then left to meld – heaven!

Here, golden, slightly salty, crisp chunks of bread, sweet and crisp apple (an addition to the classic), juicy tomatoes, lots of fresh basil and red onion, marinated in lemon juice to take away that bitter bite that it can sometimes leave.

Lots of olive oil, seasoning and there you have it: Apple, Tomato and Basil Panzanella.

Serve this as it is, as a delicious lunch for two – perhaps with a few slices of ripe avocado on the side.

Did you like this recipe? Try this delicious pea shoot salad.

Thinking of trying vegan?

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