Tomato Bread Salad
Transform your summer table with this vibrant and rustic Tomato Bread Salad, a classic Italian-inspired dish bursting with Mediterranean flavors. This easy recipe combines toasted cubes of day-old crusty bread with juicy ripe tomatoes, crisp cucumbers, and sharp red onions, all tied together with aromatic fresh basil and a zesty homemade vinaigrette of extra-virgin olive oil, red wine vinegar, garlic, and spices. Optional capers and Parmesan cheese add extra layers of salty, tangy richness. Perfect as a light main course or a flavorful side, this salad is quick to prepare—ready in just 25 minutes—and shines with its beautiful balance of textures and fresh ingredients. Whether you’re hosting a casual dinner or a summer picnic, this irresistible panzanella-style dish is sure to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 cups crusty bread (day-old or slightly stale)
- 3 large ripe tomatoes
- 1 medium English cucumber
- 1 small red onion
- 1 cup fresh basil leaves
- 1 third of a cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons capers (optional)
- 0.25 cup Parmesan cheese shavings (optional)
Instructions
Preheat your oven to 375°F (190°C).
Tear the bread into bite-sized chunks and spread them in an even layer on a baking sheet. Toast in the oven for about 5-7 minutes, or until lightly crisp but not overly browned. Let cool completely.
While the bread cools, prepare the vegetables. Core and cut the tomatoes into bite-sized wedges. Peel and thinly slice the red onion. Slice the cucumber into thin rounds or half-moons if large.
In a large mixing bowl, combine the toasted bread, tomatoes, cucumber, red onion, and capers (if using).
Chop or tear the basil leaves and add them to the bowl.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, kosher salt, and black pepper until emulsified.
Pour the dressing over the bread and vegetables. Toss gently to coat everything evenly. Let sit for 10-15 minutes to allow the bread to soak up the dressing and juices from the tomatoes.
Give the salad one final toss before serving. If desired, top with shavings of Parmesan cheese for an extra touch of flavor.
Serve immediately as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 606 mg | 13% | |
*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.
