Stale Bread Panzanella

A clever use for yesterdayʼs bread, this salad was originally made as a good way to stretch a penny. But it's worth it to buy fresh bread just to let it go stale for this dish.

Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 3 cups cubed stale sourdough bread (about 2” cubes)
  • 1 cup diced tomatoes
  • 1 small red onion, peeled and finely minced
  • ½ cup extra-virgin olive oil
  • 4 Tbsp. red wine vinegar
  • ½ cup shredded basil leaves
  • 2 Tbsp. capers, rinsed
  • ½ tsp. salt
  • ¼ tsp. ground black pepper


  • Mix together all the ingredients and let stand at room temperature for 20 minutes.