This 3-ingredient tomato bread salad is the kind of thrifty late-summer dish that turns an overflow of ripe tomatoes and day-old bread into something deeply satisfying. It echoes the spirit of Italian panzanella, but in its simplest form: juicy tomatoes, torn bread, and olive oil, with time doing much of the work as the bread softens and drinks in the tomato juices. When tomatoes are at their peak, this pared-down version tastes fresh, rustic, and far greater than the sum of its parts.
Serve this salad slightly cool or at room temperature alongside grilled chicken, sausages, or a simple omelet, or offer it as part of a summer lunch with fresh fruit and chilled white wine. It also works nicely beside roasted vegetables or a bowl of beans, since the bread and tomatoes make it hearty enough to hold its own on the table.
3-Ingredient Tomato Bread Salad
Servings: 4
Ingredients
2 pounds ripe tomatoes, cut into chunky bite-size pieces
6 cups stale rustic bread, torn into rough pieces
1/4 cup extra-virgin olive oil
Directions
1. Place the chopped tomatoes in a large mixing bowl and gently squeeze a few pieces with your hands or a spoon to release some of their juices.
2. Add the torn stale bread to the bowl and drizzle in the olive oil.
3. Toss everything well so the bread begins soaking up the tomato juices and oil, then let the salad sit for 10 to 15 minutes.
4. Toss once more, then serve when the bread is softened but still a little chewy and the bowl is glossy with tomato juices.
Variations & Tips
Bread texture tip: If your bread is still fresh, tear it and leave it out uncovered for a few hours, or toast it lightly in a low oven, so it can better absorb the tomato juices without turning mushy.
Tomato choice: The best version of this salad depends on very ripe, flavorful tomatoes. A mix of large heirloom tomatoes and standard garden tomatoes gives you plenty of juice and a nice balance of sweetness and acidity.
Make-it-heartier variation: To stretch this into more of a meal, add a handful of white beans, cucumber, or a little fresh mozzarella. It moves beyond the strict 3-ingredient idea, but it keeps the same summery character.
Resting time tip: Letting the salad stand briefly is what transforms it. Too short a rest and the bread stays dry; too long and it can become overly soft, so aim for that sweet spot where the bread is juicy at the edges and still pleasantly chewy in the center.