Here is a variant of the classic panzanella, the summer bread salad made with tomatoes, spring onion, vinegar, extra virgin olive oil, basil and oregano. It can be an aperitif or a single dish, accompanied with cashew cream or almond ricotta.
 For vegan "cheeses", soon I will also share some of my recipes tested in the last few days. In the meantime, here you can find few recipes to try by yourself.

4 slices of stale durum wheat bread
1 bunch of early red radicchio di Treviso
4 spoons of black olives
5-6 juniper berries
1/2 Tropea onion
1 glass of wine vinegar
3 tablespoons of apple cider vinegar
1 tablespoon of dried oregano
extra virgin olive oil, salt, pepper
A few pieces of organic orange zest

Wash the whole radicchio, cut it into 4 parts lengthwise. Help yourself by cutting the base with the tip of a small knife and then gently pull with your hands, so that 4 fairly equal tufts are made.
Bring plenty of salted water to the boil (as if you were cooking a pasta). When it boils, pour a glass of vinegar, the radicchio and the juniper berries, which you will boil for 5 '. Turn off the heat, drain the radicchio and put it on absorbent kitchen paper, so that the excess water dries.

Cut the bread into cubes of about 1x1 cm. Cut the onion into cubes that are not too thin. Cut the radicchio into pieces of about 1 cm. Pour all the ingredients (bread, onion, radicchio, olives) into a glass or ceramic bowl and season them with a little oil, the apple cider vinegar, the orange zest, the oregano, the salt and the pepper.
Mix well and let stand (covered with a plate) at least 1 hour before serving.