Italian Bread and Tomato Salad

Italian Bread and Tomato Salad

Serves 4 to 6

Waste not, want not! Make excellent use of leftover bread in this Tuscan favorite, often called Panzanella. Thick chunks of day-old peasant style bread are lightly brushed with extra virgin olive oil, baked until golden and then combined with fresh tomatoes, garlic, basil, onion, mozzarella and savory green olives. A hearty, satisfying salad that's truly a meal.

  • 6 cups bite-size pieces day-old crusty peasant-style bread
  • 1/3 cup plus 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 3 cloves garlic, finely chopped
  • 2 tablespoons balsamic vinegar
  • 4 medium tomatoes, cut into small wedges
  • 3/4 cup sliced red onion
  • 10 basil leaves, shredded
  • 1/2 cup pitted green olives, halved
  • 1 cup fresh mozzarella (marinated if you like), cut into bite-size pieces
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Preheat oven to 400°F. In a large bowl, toss bread, 1/3 cup of the oil, salt, pepper and garlic. Lay bread out on baking sheet and toast in oven for 15 to 20 minutes or until golden.

Remove bread from oven and cool slightly. Whisk together remaining 1/4 cup oil and vinegar. In large bowl, stir together bread, tomatoes, onions, basil, olives and mozzarella until the salad is combined. Stir in vinaigrette. Let salad sit for 20 minutes or so to allow bread to absorb dressing and for flavors to blend (depending on how crisp or soft you like your bread) and serve.

Nutritional Info: 
Per Serving:400 calories (250 from fat), 28g total fat, 6g saturated fat, 20mg cholesterol, 630mg sodium, 29g carbohydrate (3g dietary fiber, 6g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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