Tuscan Tomato and Bread Salad

Tuscan Tomato & Bread Salad

When we don’t know what to cook we turn to Jamie Oliver’s recipes. His 30 minute meals always has some great ideas that we are able to use with the ingredients we have at hand.

This Tuscan Tomato and Bread Salad is also one of his creations that we’ve tweaked with what we had in our refrigerator and pantry. And yes- we had a lot of tomatoes in different varieties for some strange reason. Strange reason? Not really. We saw these beautiful tomatoes while grocery shopping, go carried away and bought a few and what better way to use them!

Tuscan Tomato & Bread Salad

We think the great thing about Jamie’s recipe is that you can switch a few ingredients here and there and it’ll still come out great. You could use the bread you have at hand, any kind of tomatoes, your favorite vinegar and herbs and make this quick and refreshing salad! A great recipe for a Meatless Monday!

Tuscan Tomato & Bread Salad

So here is how we made our Tuscan Tomato and Bread Salad:

Tuscan Tomato and Bread Salad

Yield: 2 servings


    To prep the bread
  • 1 loaf day old soft French baguette (or ciabatta), roughly torn in 1 inch pieces (we used a 12 inch loaf)
  • salt to taste
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fennel seeds
  • 1 clove garlic, crushed
  • 1 teaspoon fresh oregano, chopped (you could use dried oregano flakes as well)
  • For the tomatoes
  • 1 pound tomatoes, we used a mix of grape, cherry, plum, heirloom and kumato and chopped them in chunks
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 1 clove garlic, crushed
  • salt to taste
  • 3-4 olives, halved
  • a small handful basil leaves, cut in a chiffonade
  • 1/2 tablespoon balsamic vinegar


    For the bread
  1. Preheat the oven to 350 F.
  2. Place the bread on a baking sheet together with the salt, pepper, olive oil, fennel seeds, garlic and oregano. Keep this in the preheated oven for about 15-20 minutes. The idea is only to warm it up and slightly toast it to get the flavors going.
  3. For the Salad
  4. While the bread is in the oven, place the tomatoes in a big bowl.
  5. Add in the extra virgin olive oil, garlic, salt and rice wine vinegar. Give this a gentle mix and let this sit for a few minutes.
  6. Next, add in the bread, olives and basil and using your hands mix everything together to ensure the juices get into the bread.
  7. Then drizzle balsamic vinegar and mix well.
  8. Add in a few torn leaves of basil for garnish in the end and serve!

Tuscan Tomato & Bread Salad

Tuscan Tomato & Bread Salad


  1. Basil, garlic & olive oil!!! I’m definitely going to toss this one soon… How lovely is this panzanella <3

  2. Ahh, I love panzanella! I’m bookmarking your recipe and giving it a try soon!

  3. Beautiful pictures of a beautiful salad 🙂

  4. such beautiful pics, and a quick recipe! will keep in mind… 🙂

  5. Ooooo this looks so good!!!!!! I’ve got some tomatoes that need using up, think I know what I’m doing 🙂

  6. I meant such a good salad and not “sad”… Damn the autoceck.

  7. This is a sad which I can eat happily. Bread in a salad is such a good ingredient, adding a different dimension to the salad ! Beautiful pictures!

  8. Just planted a tomato plant and am anxiously awaiting the arrival of the fruit. This salad is just right for a light, healthy meal.

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