Bread Salad

Bread salad, also known as panzanella, is a Tuscan Italian dish that tosses stale or toasted bread cubes with fresh vegetables, herbs, and a tangy vinaigrette.

It developed in rural Italian peasant cooking as a way to use up stale bread. In the traditional method, the bread is soaked in water or a water-vinegar mixture, then squeezed dry before being tossed with the other ingredients, so it softens without becoming mushy.

Common ingredients include tomatoes, cucumbers, onions, basil, and a vinaigrette of olive oil, red wine or balsamic vinegar, garlic, and oregano; bell peppers, olives, and capers are common additions. It is best made with sturdy, crusty bread, traditionally Tuscan-style, though sourdough or ciabatta work too.

Regional variations exist: some Italian versions add anchovies or capers, and a Greek version might add feta cheese and olives. It is usually served as a light main course or side, especially in summer when tomatoes are at their peak.