Bread & Tomato Salad

Bread & Tomato Salad

5 Reviews
From: EatingWell Magazine, Summer 2004

When it's too hot to cook, just step outside and gather tomatoes and basil from your garden, cut up some day-old country bread and make this flavorful, easy salad, our take on the classic Italian bread salad known as panzanella.

Ingredients 6 servings

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  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 small clove garlic, minced
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 4 cups diced seeded tomatoes, (1½ pounds)
  • 2 cups cubed whole-wheat country bread, (5 ounces), crusts removed
  • ¼ cup thinly slivered red onion
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons capers, rinsed
  • 4 4- ½-ounce cans sardines, (see Ingredient note), optional


  • Active

  • Ready In

  1. Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil and capers. Toss to combine. Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.
  • Ingredient Note: Our test kitchen is fond of Bela brand sardines from Olhão, Portugal. They are firm, lightly smoked and succulent.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 156 calories; 9 g fat(1 g sat); 3 g fiber; 18 g carbohydrates; 3 g protein; 40 mcg folate; 0 mg cholesterol; 4 g sugars; 1 g added sugars; 1,075 IU vitamin A; 20 mg vitamin C; 26 mg calcium; 1 mg iron; 252 mg sodium; 382 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1½ fat

Reviews 5

July 26, 2011
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By: nk.chiemelu
Great way to use sardines I'm always looking for ways to eat sardines aside from just out of the tin or on some crackers. I used ezekial bread, cut them into 9 pieces each and popped them in the oven (the bread is frozen) for 1 minute so that they were warm and a little tough. Then after combining the remaining ingredients and having it sit for a few hours, I poured it over the bread and let the bread soak up the juices. Really delicious. Make sure to use heirloom tomatoes, they have a much meatier texture and it really makes a difference!
July 27, 2010
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By: EatingWell User
Surprisingly really refreshing. I only could eat one serving, because my sardines were so rich, but so good!
June 22, 2010
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By: EatingWell User
Excellent use of sardines...Would like to see more recipies using sardines..rating 5
April 28, 2010
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By: EatingWell User
great for summer lunch
March 20, 2010
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By: EatingWell User
Love it

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