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We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.


Read the full recipe after the video.

Recipe Summary

20 mins
20 mins
10 mins
50 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Place bread cubes on the prepared baking sheet.

  • Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.

  • Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.

  • Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.

  • Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.

Chef's Notes:

I used leftover focaccia from my No-Knead Big Bubble Focaccia recipe. I cut my bread into 1 to 1 ½ inch cubes. Any bread can be used. If using non-focaccia, bread should be tossed in some olive oil to help browning.

You can use any kind of vinegar you like.

Salad can be tossed and served as soon as bread absorbs enough dressing to soften, but can also be tossed then wrapped and transferred to the fridge for a few hours or overnight for full saturation.

All ingredients are "to taste" and more of everything, especially the vinegar and olive oil, can be added to personal preference.

Nutrition Facts

314 calories; fat 20.3g; sodium 231.1mg; carbohydrates 29.1g; protein 5.1g. Full Nutrition