Summer Bread Salad

The first time I tasted a real panzanella salad… one made with garden-warm tomatoes, olive oil you could nearly drink, and bread that had truly gone stale – not just “forgotten for a day” – it stopped me right in my tracks. The tomatoes were almost too sweet. The bread had this chewy-crispy-soft thing going on. Everything smelled like sun and basil. And the olive oil kind of clung to everything in just the right way. That’s when this simple summer bread salad locked itself into my heart as a forever dish. It’s messy-looking, quick to toss together, not even remotely pretentious – but when you sit with a bowl of it, ideally outside… it’s just magic. Old-world, gutterside Italian magic.

Why You’ll Crave It

• It turns stale bread into the absolute star of the show (no waste, just glory)
• Tomatoes, cucumbers, onions – all the summer garden things, soaked in vinaigrette
• It gets better as it sits… like, half an hour in, it sings
• Light, fresh, and somehow still hearty – a miracle balance, really
• You can riff infinitely – olives, peaches, grilled veg, whatever’s around

The first time I made this for my dad, he just blinked at the bowl and asked why we’d never made it growing up. I didn’t have an answer.

What You’ll Need

• 300g crusty stale bread: think something rustic – ciabatta or focaccia works beautifully, torn or cubed
• 4 ripe tomatoes: chopped roughly, their juice is part of the dressing here
• 1 cucumber: peeled or not, diced however you like it – cold and crisp
• 1 red onion: thinly sliced, soaked in a little vinegar if you want to mellow it a bit
• 1 bell pepper: red, orange, yellow – diced, for sweetness and crunch
• 150g cherry tomatoes: halved – they pop and add little bursts of flavor
• 100g mozzarella or burrata: torn into irregular pieces (looks more beautiful that way)
• Fresh basil leaves: torn gently, not chopped, so they don’t bruise
• 60ml extra virgin olive oil: the kind you love the taste of, fruity and grassy is best
• 30ml red wine vinegar: sharp, but round – you can go a little less or more as needed
• Salt and black pepper: to taste, but be generous

Easy How-To

Toast or dry out the bread

If your bread’s not quite stale enough, slice it up and toast it gently in a low oven – 160°C or so – until it’s golden and crisp at the edges, but still has chew. It shouldn’t feel like a crouton exactly, more like a sponge that hasn’t been wrung out yet.

Get the vegetables ready

Chop everything into pieces that feel good to eat with a fork. Try to keep it a little rustic – neatness is overrated here. Toss the onions with a splash of the vinegar while you prep the rest – takes the edge off.

Toss and wait (and taste)

In a big bowl, combine the toasted bread, tomatoes (and their juices!), cucumber, peppers, cherry tomatoes, mozzarella, and onion. Drizzle in the olive oil and the rest of the vinegar. Add salt and plenty of black pepper. Then mix it gently but thoroughly. Let it sit about 30 minutes – longer if you have time. Taste again before serving – maybe it wants another splash of vinegar or oil.

Finish with herbs and serve

Add the torn basil just before serving so it stays vibrant. If you’re lucky, some pieces of bread will be soaked and soft, others still just a little chewy – that’s the sweet spot.

Good to Know

• If your bread’s too soft, the salad can turn mushy – a sad fate. Toasting it helps a lot.
• The better your tomatoes, the better this salad… it can’t hide that part.
• Leftovers? Toss them in a pan the next day with a fried egg crumbled on top. Not traditional, just good.

Serving Ideas

• A big platter on the table with grilled chicken or fish on the side… summer dinner done
• As a starter, with some olives and cured meats scattered around
• Pack it for a picnic – it travels well (just keep the basil separate until the end)

Top Tricks

• If your tomatoes aren’t juicy enough, add a little splash of water to help hydrate the bread – it’s not cheating, it’s necessary

Frequently Asked Questions

Can I use fresh bread instead of stale bread for croutons?

You can, but it really helps to dry it out first – slice and toast it to simulate staleness. Fresh bread stays gummy otherwise, and doesn’t soak up flavor in the same lovely way.

What other vegetables can I add to the panzanella salad?

So many – roasted zucchini, grilled corn, even chunks of ripe peach or watermelon if you’re feeling adventurous (and you should). Use what’s in season and what tastes good raw or lightly cooked.

Can I make this salad in advance?

Sort of! You can prep the components, but don’t mix with the dressing until about 30 minutes before you want to eat. That way the bread holds up and the texture stays balanced.

Is there a gluten-free option for this recipe?

Absolutely – just use your favorite gluten-free crusty bread. Same rules apply: dry it out or toast it a bit first so it holds up nicely.

What can I serve with panzanella salad?

I love it next to grilled sausages, or even something simple like a poached egg. A crisp rosé doesn’t hurt either. It plays well with smoky or salty flavors.