Mix-and-Match Bread Salad


Charles Masters
Panzanella with Olives, Salami and Mozzarella
1. Choose a Bread
Cut your choice of bread into 1-inch cubes to make 8 cups. Stale bread works best — if yours is fresh, spread the cubes on baking sheets and toast in a 400 degrees F oven, 8 to 10 minutes. Transfer to a large bowl.
- Sourdough
- Italian
- Ciabatta
- Baguette
- Focaccia
- Olive bread
- Pocketless pita
2. Make the Base
Cut 2 pounds tomatoes into 1-inch pieces (about 4 cups); toss with the bread. Add up to 1 cup chopped fresh herbs (parsley, basil, mint and/or chives).
3. Add your Mix-Ins
- Prepare 1 cup each (choose up to 3); add to the bowl.
- Bell peppers, diced
- Oil-packed sun-dried tomatoes, drained and chopped (up to 1/2 cup)
- Frozen artichoke hearts, thawed and halved
- Olives, pitted (up to 1/2 cup)
- Celery, sliced
- Baby greens (spinach, arugula or kale)
- Hearts of palm, drained and sliced
- Cucumbers, sliced
- Roasted red peppers, drained and chopped (up to 1/2 cup)
- Vidalia or red onion, thinly sliced
4. Pick a Protein
- Add up to 1 cup total (optional).
- Canned tuna, drained and flaked
- Canned tuna, drained and flaked
- Salami, cut into strips
- Steak, cooked and thinly sliced
- Rotisserie chicken, chopped
- Hard-cooked eggs, chopped
- Bacon or pancetta, cooked and crumbled
- Cheese (feta, goat, cheddar or mozzarella), crumbled or diced
- Deli meat (ham, roast beef or smoked turkey), chopped
- Canned chickpeas or white beans, rinsed
5. Dress the Salad
Whisk 1/4 cup red or white wine vinegar and 1 teaspoon dijon mustard in a bowl. Slowly whisk in 3/4 cup olive oil and 1/2 teaspoon grated lemon zest. Drizzle over the salad and toss. (The salad can be made up to 4 hours ahead.)