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Stale Bread Tomato Panzanella Salad
Italian

Stale Bread Tomato Panzanella Salad

Crisp toasted cubes of stale bread tossed with ripe tomatoes, cucumber, red onion, and basil in a red wine vinaigrette. It turns yesterday's loaf into a fresh, filling salad in 35 minutes.

35 minsEasy4 servings385 kcal

A loaf that has gone stale is not ruined; it is halfway to panzanella. Once the bread is too firm for a sandwich, it is exactly firm enough to toast into crisp cubes that soak up tomato juices without collapsing into mush.

Toasting is what makes this work. Dry, golden cubes hold their shape when tossed, then soften just at the edges as they drink in the juices the salted tomatoes release. The dressing stays simple so the tomatoes, not the vinegar, do the talking.

Expect a salad that is juicy but not soggy, with crunchy toasted edges, cool cucumber, and torn basil throughout. It feeds four as a light dinner or a side, and it is best eaten the day you make it, while the bread still has crunch.

shopping_basketIngredients

  • 2 lb ripe tomatoescut into wedges
  • 1 small red onionthinly sliced
  • 1 tsp kosher saltplus more to taste
  • 8 oz stale crusty breadcut into 1-inch cubes, about 6 cups
  • 1/3 cup extra-virgin olive oildivided
  • 1 cucumberhalved lengthwise and sliced
  • 3 tbsp red wine vinegar
  • 1 clove garlicfinely grated
  • 1 tsp Dijon mustard
  • 1/2 cup fresh basil leavestorn
  • 1/4 tsp black pepper

Nutrition Per Serving

Calories

385

Protein

8g

Fat

19g

Carbs

43g

restaurantInstructions

1

Salt the tomatoes

In a large bowl, toss the tomatoes, red onion, and salt. Rest for 10 minutes at room temperature, until the tomatoes release a pool of juice. That juice is part of the dressing, so do not drain it.

2

Toast the bread

Heat the oven to 400°F (200°C). Toss the bread cubes with 2 tablespoons of the olive oil and spread them in a single layer on a sheet pan. Bake for 10 to 12 minutes, turning once, until deep golden and dry-crisp at the edges. Cool for 2 minutes.

3

Whisk the dressing

In a small bowl, whisk the remaining olive oil, red wine vinegar, garlic, mustard, and black pepper for about 30 seconds, until slightly thickened and combined.

4

Toss the salad

Add the toasted bread and cucumber to the tomatoes with all their juices. Pour over the dressing and toss gently until the cubes are lightly coated but still crisp at the edges.

5

Rest and serve

Rest for 10 minutes, tossing once halfway through, until the edges of the bread have softened slightly but the centers still have bite. Scatter over the basil, taste, and add salt if needed. Serve at room temperature.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Use bread that is genuinely stale or at least a day old. Dry bread toasts crisp all the way through, while soft fresh bread stays damp inside and turns soggy when tossed.
  • Salt the tomatoes first and keep every drop of their juice. That juice thins the dressing and carries the tomato flavor through the whole salad; tossing dry tomatoes gives a dry salad.
  • Toast until a cube feels dry when you squeeze it. If the center is still soft, it will collapse in the dressing instead of holding its shape.
  • Toss only about 10 minutes before serving. Longer than that and even well-toasted cubes soak through and lose their crunch.

swap_horizSubstitutions

  • No red wine vinegar? Use the same amount of white wine vinegar, or 2 tablespoons of lemon juice.
  • No red onion? Use 3 sliced green onions or half a small sweet onion, sliced thin.
  • No cucumber? Leave it out, or use 1 diced celery stalk for the same cool crunch.
  • Gluten-free: use a sturdy gluten-free bread and toast it a few minutes longer, until the cubes are dry all the way through.

restaurantWhat to serve with it

Serve as a light dinner on its own, or alongside grilled chicken or fish. Torn fresh mozzarella on top turns it into a fuller meal.

kitchenStorage & reheating

Best the day it is made. Refrigerate leftovers within 2 hours in an airtight container and eat within 1 day; the bread softens as it sits and does not crisp up again.

To reheat: Do not reheat this salad. If it was refrigerated, let it come to room temperature for about 20 minutes before eating; the microwave turns the bread soggy.

Recipe FAQ

Can I use fresh bread for panzanella?expand_more

Yes, but dry it first. Spread the cubes on a sheet pan and bake at 300°F (150°C) for 15 to 20 minutes, until dry to the touch, then toast at 400°F (200°C) as written. Fresh bread tossed without drying turns to mush.

What tomatoes work best for panzanella?expand_more

The ripest ones you have. Beefsteak, heirloom, or a mix of ripe cherry tomatoes cut in half all work, because they release plenty of juice. Underripe tomatoes stay firm and give you little juice to dress the bread with.

Why did my panzanella turn soggy?expand_more

Usually the bread was under-toasted or the salad sat too long after tossing. Toast the cubes until dry all the way through, and toss no more than about 10 minutes before serving.

Can I make panzanella ahead of time?expand_more

Keep the parts separate: toast the bread and whisk the dressing up to a day ahead, and salt the tomatoes up to a few hours ahead. Toss everything together 10 minutes before serving.

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