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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut the day-old bread into 1-inch cubes and spread them out on a baking sheet.

Step 3

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.

Step 4

Slice the cherry tomatoes in half and place them in a large mixing bowl.

Step 5

Peel the cucumber, cut it in half lengthwise, and slice it into thin half-moons. Add to the mixing bowl with the tomatoes.

Step 6

Thinly slice the red onion and add it to the bowl.

Step 7

Chop the fresh basil leaves into smaller pieces or tear them by hand. Add to the bowl of vegetables.

Step 8

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.

Step 9

Add the toasted bread cubes to the large mixing bowl with the vegetables.

Step 10

Pour the vinaigrette over the bread and vegetables, and toss everything together until well combined.

Step 11

Let the salad sit for 10-15 minutes to allow the bread to absorb the flavors. Toss again before serving.

Step 12

Optional: Sprinkle with capers for an extra burst of flavor.

Step 13

Serve immediately as a side dish or light meal.

Nutrition Facts

Serving size	1841.4 grams (1841.4g)

Amount per serving	% Daily Value*
Calories	3137

Total Fat 83.10g	107%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 7381mg	321%
Total Carbohydrate 511.50g	186%
Dietary Fiber 26.80g	96%
Total Sugars 26.90g
Protein 83.10g	166%

Vitamin D 0IU	0%
Calcium 338mg	26%
Iron 22mg	124%
Potassium 2623mg	56%

*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.

Source of Calories

Fat: 23.9%

Protein: 10.6%

Carbs: 65.4%