Day-Old Bread Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Revitalized using day-old bread (perfectly aged for texture), this salad combines crispy croutons with fresh greens, cherry tomatoes, and a bright lemon vinaigrette for a refreshing meal. This Mediterranean-inspired salad recipe, ready in about 30 minutes, pairs Day-old bread, Olive oil, Salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 278 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 278 cal/serving

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Ingredients

4 cups, cubed 1/2-inch Day-old bread
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper
4 cups Mixed salad greens
1 cup, halved Cherry tomatoes
1/4 cup, thinly sliced Red onion
2 tbsp Fresh lemon juice
2 tbsp Extra-virgin olive oil
1 tsp Dijon mustard
1/2 tsp Honey
1/4 tsp Salt
1/8 tsp Black pepper

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Equipment for this recipe

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Instructions

Step 1: Preheat oven to 375°F (190°C). Toss the 4 cups cubed day-old bread with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
Step 2: Spread bread cubes in a single layer on a baking sheet and bake for 12-15 minutes until golden and crisp, stirring once halfway through.
Step 3: While croutons bake, whisk together 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
Step 4: Combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion in a large bowl.
Step 5: Add the baked croutons to the salad bowl, pour the lemon vinaigrette over, and toss gently until all ingredients are coated.

Frequently asked questions

How long does Day-Old Bread Salad with Lemon Vinaigrette take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Day-Old Bread Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep day-old bread from drying out.

Can I substitute ingredients in Day-Old Bread Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Day-Old Bread Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Day-Old Bread Salad with Lemon Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.