How to Make Panzanella a.k.a Stale Bread Salad

by Gabriela Levy

Bring that rock hard stale brea to life!


  • 2 Big slices of stale bread
  • 3 Tomatoes
  • 1 Cucumber
  • ½ Onion (any kind will do)
  • ½ Feta (any salty goat cheese)
  • 2 Tablespoons Capers
  • ⅓ Cups Olive oil (+2 tbsp)
  • 5 Tablespoons Balsamic vinegar
  • 1 Pinch Salt
  • Ground pepper
  • 1 Clove of Garlic minced
  • Instructions

    Step 1

    I made this on the bread machine and then completely forgot, it was on the counter for 3 days now. Really it is hard like a brick

    Step 2

    This was one slice roughly chopped

    Step 3

    This is the amount of bread I used. Oh also it is wholegrain it absorbs nicely the flavors of the dressing

    Step 4

    The olive oil I used is infused with rosemary, it's just amazing for this recipe! Try at home! You just have to add the oil and the chopped rosemary to a clean container and let sit for a few days!

    Step 5

    Here you can see the rosemary. Add the oil to a skillet, heat it

    Step 6

    Add some garlic, a pinch of salt and some grinds of pepper and the add the bread

    Step 7

    This is the pepper mixture I use: black, white and pink peppers and a little bit of mustard seeds.

    Step 8

    Chop everything roughly while your bread is in the skillet

    Step 9

    Step 10

    When they they're crunchy and golden and flavorful of the peppers, rosemary and garlic turn off the fire and let sit for a while

    Step 11

    Add to your bowl, the bread have to be the first layer to absorb all the juices from the tomatoes and the dressing

    Step 12

    Then add your tomatoes

    Step 13


    Step 14

    While you let the bread absorb the tomatoes chop the half onion and the cheese, (i used a local goat cheese)

    Step 15

    Add to the bowl

    Step 16


    Step 17

    I did not add any salt to the dressing because of the cheese and the capers, you'll see you don't need it!

    Step 18

    On for the dressing! Some generous grinds of pepper

    Step 19

    Generous glugs of olive oil

    Step 20

    Balsamic vinegar (remember, is all to taste, so just adjust to your preferences/mood)

    Step 21

    Mix it well

    Step 22

    Fresh oregano, basil works as good and it's easier to find fresh.

    Step 23

    Pour the dressing

    Step 24

    And then start digging for your bread. Mix everything so it's all coated

    Step 25

    and eat it! If you let sit for a while, flavors will intensify and bread will not be as crunchy, but still is just as great!

    Step 26

    If there's some left, cover with cling film and refrigerate it. Now try not to eat the whole bowl at once and wait anxiously for your next brick of bread :D