Bread Salad
Transform simple, day-old bread into a vibrant, flavor-packed masterpiece with this classic Bread Salad recipe (also known as Panzanella). Featuring rustic cubes of toasted sourdough or ciabatta, juicy cherry tomatoes, crisp cucumber, and fragrant fresh basil, this Mediterranean-inspired dish is tossed in a tangy red wine vinaigrette infused with garlic and olive oil for a burst of irresistible freshness. Perfect as a light, healthy meal or a crowd-pleasing side dish, this salad comes together in just 25 minutes and can be elevated with a sprinkle of briny capers. Ideal for using up stale bread and celebrating peak-season produce, this recipe is a celebration of bold flavors and satisfying textures in every bite. Serve it immediately for a refreshing and colorful addition to your table!
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Recipe Information
Ingredients
- 4 cups Day-old bread (sourdough or ciabatta)
- 5 tablespoons Extra-virgin olive oil
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 0.5 cup Fresh basil leaves
- 2 tablespoons Red wine vinegar
- 1 large Garlic clove
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Capers (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cut the day-old bread into 1-inch cubes and spread them out on a baking sheet.
Drizzle 2 tablespoons of olive oil over the bread cubes, toss to coat, and bake for 8-10 minutes, or until crisp and golden. Remove from the oven and let cool.
Slice the cherry tomatoes in half and place them in a large mixing bowl.
Peel the cucumber, cut it in half lengthwise, and slice it into thin half-moons. Add to the mixing bowl with the tomatoes.
Thinly slice the red onion and add it to the bowl.
Chop the fresh basil leaves into smaller pieces or tear them by hand. Add to the bowl of vegetables.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the vinaigrette.
Add the toasted bread cubes to the large mixing bowl with the vegetables.
Pour the vinaigrette over the bread and vegetables, and toss everything together until well combined.
Let the salad sit for 10-15 minutes to allow the bread to absorb the flavors. Toss again before serving.
Optional: Sprinkle with capers for an extra burst of flavor.
Serve immediately as a side dish or light meal.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.3 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
