This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this updated version, day-old bread is toasted -- rather than being soaked in water -- and added to roughly chopped tomatoes, other vegetables, olive oil, and vinegar.

Martha Stewart Living, July 2001


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, about 1 hour or more.

  • Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.

  • Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove the garlic clove.


Try adding cubed fresh mozzarella or bocconcini, roasted bell peppers,sliced fresh fennel, or capers. Experiment using other in-season vegetables.