If there’s one summer salad that truly celebrates peak tomato season, it’s panzanella. This rustic Italian bread salad is the ultimate way to transform day-old bread and ripe, juicy tomatoes into something spectacular. But we’re giving it a little Herby twist: a generous sprinkle of nooch (nutritional yeast)!
The nooch adds a nutty, cheesy depth that clings to the craggy croutons and mingles with the juicy tomato juices for a flavor-packed bite every time. It’s fresh, vibrant, and satisfying—perfect for outdoor lunches, cookouts, or whenever you want to let tomatoes shine.
Make or try this once, and you’ll be hooked for good! Make a plan to keep around some bread and let it get stale for your next batch.
Noochy Panzanella
Equipment
- Large mixing bowl
- Baking sheet
- Small jar with lid (for dressing)
- Serrated knife
- Cutting board
Ingredients
- 4 cups crusty bread like ciabatta or sourdough, torn into bite-sized pieces
- 2 tablespoons olive oil for toasting bread
- 1 garlic clove minced
- 4 large ripe heirloom or beefsteak tomatoes chopped into chunks
- 1 cup cherry tomatoes halved
- ½ small red onion thinly sliced
- ½ cup fresh basil leaves torn
- ¼ cup nutritional yeast nooch
- ¼ cup extra-virgin olive oil for dressing
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt plus more to taste
- Freshly cracked black pepper
Instructions
- Preheat your oven to 375°F (190°C). Spread the torn bread pieces on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle the minced garlic over the bread. Toss to coat evenly. Bake for 12–15 minutes, stirring halfway, until the bread is golden and crisp on the edges but still a bit chewy inside. Set aside to cool slightly.
- In a small jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and a few grinds of black pepper. Shake well until emulsified.
- In a large mixing bowl, add the chopped tomatoes, cherry tomatoes, and red onion. Season lightly with a pinch of salt to draw out the juices. Add the toasted bread, fresh basil, and nutritional yeast.
- Pour the dressing over the salad and gently toss everything together until the bread starts absorbing the tomato juices and dressing.
- Allow the salad to sit for 10 minutes so the flavors meld and the bread softens slightly. Taste and adjust salt and pepper as needed.
- Pile the panzanella onto a platter or serve straight from the bowl. Top with extra fresh basil if you’d like!
Video
@herbyeater Bread lovers + Salad lovers? If y’all had a baby, it would be named Panzanella. Which- since we’re naming people Aquaman now, isn’t actually that weird of a thought. 💭 This Panzanella salad got a little protein and flavor upgrade with a generous amount of nutritional yeast and it truly made it shine. ✨ Try it, love it, thank me later (and don’t name your baby Panzanella, please.) #veganrecipes #herbyeats #plantbasedrecipes #healthysummer #panzanella #veganfood
♬ Real Love Baby – Father John Misty