< Back to Blog & Press

Beat the Heat: Bread Salads from Around the World

It’s hot out there: skip the cooking and mix up a fresh, cold salad using leftover bread. Jessamyn shared four recipes for bread salads inspired by different cultures with Oprah Magazine. The recipe is simple: day-old bread, an abundance of fresh veggies, a bright acidic note, protein and crunch equal a perfect summer supper. It’s okay if it sits for a while before serving. In fact, it gets better over time.

Get The Hot Bread Kitchen Cookbook‘s recipe for panzanella below.

Italian Tomato and Tuna Bread Salad

Ingredients

Serves 4

¾ pound day-old ciabatta, homemade or store bought, thickly sliced (about 2 medium loaves)
1 large garlic clove, peeled
2 tablespoons balsamic vinegar
¼ cup plus 2 tablespoons extra virgin olive oil
¼ cup cold water
Kosher salt
½ small Spanish onion, finely diced
1 large tomato, cut into ½-inch dice
1 tablespoon brined capers, drained
¼ cup Kalamata olives, pitted and halved
1 (7-ounce) jar olive oil-packed tuna
1 tablespoon fresh lemon juice
¼ packed cup flat-leaf parsley leaves, roughly chopped
Freshly ground black peper

1. Preheat the oven to 400 F/205 C
2. Put the bread on a rimmed baking sheet in a single layer and bake, turning once, until browned and crisp on both sides, 15 minutes total.
3. Rub one side of each piece of toast aggressively with the garlic. Tear the bread into 1-inch pieces and leave them on the baking sheet.
4. Whisk together the balsamic vinegar, ¼ cup of the olive oil, the water, and a pinch of salt in a small bowl. Pour the mixture over the bread and toss the bread to make sure each piece gets some of the liquid. Let the bread sit for at least 15 minutes so it softens and absorbs the oil and vinegar.
5. Put the onion in a large bowl and sprinkle with a large pinch of salt. Use your hands to stir the salt into the onion and then let sit for a couple of minutes.
6. Add the tomato, capers, and olives to the onion. Use a fork to lift the tuna out of the jar and add it to the mixture. Add the lemon juice and the remaining 2 tablespoons olive oil. Stir everything together and season to taste with salt and pepper.
7. Stir the bread into the tomato mixture and let sit for at least 15 more minutes to let all of the flavors come together. Gently stir in the parsley and season to taste with additional salt and plenty of freshly ground black pepper before serving.