Panzanella Tuscan Bread Salad

Stale bread becomes the star in this beloved Tuscan salad, soaking up juicy tomatoes, crisp cucumber, and peppery basil in a bright vinaigrette. The magic happens when crusty cubes soften slightly while retaining texture, creating a dish that's both refreshing and satisfying. Perfect for summer gatherings when tomatoes are at their peak, or whenever you need to rescue day-old bread.

Ingredients

8 oz crusty Italian bread, preferably day-old, cut into 1-inch cubes

1/3 cup extra virgin olive oil, divided

2 lbs ripe heirloom tomatoes, cut into irregular chunks

1 English cucumber, halved lengthwise and sliced

1/2 medium red onion, thinly sliced

1 cup fresh basil leaves, torn

3 tbsp red wine vinegar

1 clove garlic, minced

1 tsp Dijon mustard

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

2 tbsp capers, drained

1/4 cup Kalamata olives, pitted and halved

Instructions

Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and spread on a baking sheet. Bake for 10-12 minutes until golden and crisp on the outside but still slightly chewy inside. Let cool completely.

Place tomatoes in a large bowl and season with 1/4 teaspoon salt. Let sit for 10 minutes to release their juices.

Soak red onion slices in ice water for 10 minutes to mellow their sharpness, then drain and pat dry.

Whisk together remaining olive oil, red wine vinegar, garlic, Dijon mustard, remaining salt, and pepper in a small bowl to create the vinaigrette.

Add cooled bread cubes to the tomatoes and toss gently, allowing the bread to absorb the tomato juices. Let sit for 5 minutes.

Add cucumber, drained red onion, capers, and olives to the bowl. Pour vinaigrette over the salad and toss gently to combine.

Add torn basil leaves and toss once more. Let the salad rest at room temperature for 15-20 minutes before serving to allow flavors to meld.

Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Serve at room temperature.