Stale Bread Panzanella Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Revives day-old bread into a hearty, refreshing salad using garden vegetables and a simple vinaigrette. This mediterranean-inspired salads ready in about 20 minutes pairs halved cherry tomatoes, diced cucumber, thinly sliced red onion 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 290 calories and feeds 2, 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.

Ingredients

• 1/2 loaf, cut into 1-inch cubes day-old baguette
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/4 cup, thinly sliced red onion
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp salt

Instructions

1. Step 1: Place 1/2 loaf of day-old baguette cubes in a shallow baking dish and drizzle with 1 tbsp olive oil. Toss to coat, then bake at 350°F (175°C) for 8-10 minutes until golden and crisp, stirring once halfway.
2. Step 2: While bread toasts, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup thinly sliced red onion in a large bowl.
3. Step 3: Whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, and 1/4 tsp salt in a small bowl until emulsified. Pour over the vegetables and toss gently.
4. Step 4: Add the toasted bread cubes to the bowl, gently tossing to combine without crushing. Let sit for 5 minutes before serving to allow flavors to meld.