Around here, the local bakery marks down its fresh loaves at the end of the day on Sundays with a buy-one-get-one-free offer. What do you do with all that extra bread? The first loaf usually gets eaten at Sunday dinner. The second loaf is saved for the next day: half becomes breadcrumbs and the rest is transformed into this delicious, rustic salad.
Yesterday’s Bread Salad
Yesterday’s Bread Salad
Ingredients:
- 5 medium tomatoes
- 2 large seedless cucumbers
- 1 tablespoon herb seasoning (oregano & basil, or Herbs de Provence)
- 1 tablespoon grated Parmesan cheese
- 1/2 loaf day-old bakery bread, cubed (an Italian garlic loaf works nicely)
- 1 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
Instructions:
- In a large bowl or measuring cup, combine the balsamic vinegar and grated Parmesan. Whisk or shake vigorously until the cheese is incorporated.
- Add the olive oil to the vinegar mixture and continue whisking until the dressing is smooth and well blended.
- Cube the tomatoes, cucumbers and bread, then place them in a large mixing bowl. Aim for uniform bite-sized pieces so every forkful has a balance of bread and vegetables.
- Sprinkle the herb seasoning over the salad and pour about half of the dressing on top. Toss gently to coat. Taste and add more dressing if desired.
- Serve immediately. Because the bread soaks up liquid quickly, the salad is best eaten right away to preserve its texture.
Tips and Variations
This bread salad is forgiving and easy to customize. Use ripe, flavorful tomatoes for the best result; cherry tomatoes halved or heirloom varieties add color and sweetness. If your bread is very fresh, you can lightly toast the cubes to help them hold up longer in the dressing. Conversely, very stale bread can be revived quickly by briefly soaking it in the dressing before tossing with the vegetables.
If you like more bite, add a small diced red onion or a handful of thinly sliced radishes. A few torn fresh basil leaves lift the flavor, while capers or olives add a briny contrast. For extra richness, fold in small cubes of fresh mozzarella or a scattering of toasted pine nuts.
Serving and Storage
This salad shines as a light lunch, a summer side dish, or part of a casual buffet. Because the bread absorbs liquid, plan to serve it soon after assembling; if you need to prepare in advance, keep the dressing separate and toss just before serving. Leftovers will soften considerably, but they can still be repurposed — warm briefly in a skillet as a bruschetta-style topping or bake into a savory bread pudding.
Using day-old bread is economical and sustainable. This simple recipe turns what might otherwise be wasted into a flavorful, satisfying dish that celebrates fresh produce and honest ingredients. Enjoy making it your own with whatever vegetables, herbs, or cheeses you have on hand.