Not quite a traditional panzanella, this tomato bread salad with basil olive oil borrows only the best parts: ripe tomatoes, fresh flavors, and toasted crusty bread that soaks up everything in the bowl. It’s the kind of salad meant to celebrate summer.
This gorgeous Tomato and Bread Salad is a lot more than it seems. It’s zesty and tangy, full of textures, and bright, bold flavors. The anchovies melt into the olive oil, the garlic softens, making the croutons the main event. Then everything is tossed together and drizzled with a vibrant basil olive oil. The kind of dish meant for a sunny afternoon.
Adapted from Ottolenghi’s book Simple — a fantastic book, by the way, I highly recommend it! — this salad’s got those wonderful classic Ottolenghi twists, like the addition of both capers and anchovies, making the croutons extra flavorful. For this version, I add my beloved basil olive oil (you can find the recipe here), which adds another layer of fresh flavors.
This salad would be a perfect addition to a Mediterranean-inspired dinner. It can be made ahead and assembled right before serving. For a vegetarian/vegan version, just omit the anchovies.
It might seem like a lot of anchovies, but as they melt and dissolve into the olive oil and get tossed into the bread, you get just a faint taste that complements all the other bold flavors so well. The basil olive oil and lemon are added to taste, making this simple salad easily customizable.
Key Ingredients
- Ripe tomatoes (any good summer variety)
- Sourdough bread (or any crusty bread)
- Anchovies (they disappear and melt into the oil, but you’d miss them if they weren’t there)
- Garlic + olive oil (the base of everything good)
- Basil + parsley (lots of them for freshness)
- Capers (sharp, briny contrast)
- Lime (or lemon, for a zesty note)
- Basil oil (ties everything together)
How to Make Tomato Bread Salad
Infuse the oil
Add olive oil, garlic, anchovies, flaky salt, and red pepper flakes to a skillet over low heat. Cook for about 5 minutes, stirring occasionally, until softened. Mash into a paste, keeping the heat low.
Toast the bread
Add sourdough chunks and toss to coat. Cook until crisp and golden, about 5 minutes, stirring occasionally. Set aside.
Build the tomato base
In a large bowl, combine tomatoes, lime zest, capers, parsley, and basil. Add lime juice and basil oil to taste.
Assemble
Just before serving, fold in the toasted bread. Drizzle with more basil oil and finish with fresh basil.
Tips for the Best Tomato Bread Salad
- Use ripe tomatoes, this isn’t the place for mediocre ones!!
- Don’t rush the anchovy-garlic oil; low heat allows it to melt without burning and becoming bitter.
- Add the bread last minute if you want crunch, earlier if you want it more soaked and jammy.
- Taste and adjust before serving, making sure it hits all the right notes: bright, salty, and slightly spicy.
Variations
- Add burrata or mozzarella for something more substantial
- Swap lime for lemon if that’s what you have
- Add thinly sliced shallots for extra sharpness
- Throw in cucumbers for a crunchier version
FAQs
Can I make this ahead of time?
Yes, but keep the bread separate and toss just before serving.
What’s the best bread to use?
Sourdough or any crusty loaf that won’t fall apart.
Do anchovies make it taste fishy?
No! They melt into the oil and add depth, not fishiness.
If you make this Tomato and Bread Salad with Basil Olive Oil please be sure to leave a comment! I’d love to hear from you.
You Might Also Like…
Grilled Chicken Peach Caprese Salad: A simple summer salad where juicy peaches, grilled chicken, and fresh mozzarella come together with corn, basil and lots of olive oil.
Harissa Roasted Tomatoes with Yogurt: Roasted tomatoes spiced with harissa, served over cool, creamy yogurt for a dish that’s both bold and grounding for a Mediterranean dinner table.
Burst Tomato Burrata Pasta: Pasta tossed with blistered tomatoes that break down into their own sauce, finished with torn burrata and olive oil.
Cauliflower, Pomegranate and Pistachio Salad: Roasted cauliflower paired with sweet pomegranate seeds and crunchy pistachios, finished with a bright, citrusy dressing.
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Tomato Bread Salad with Basil Oil
Ingredients
- 6 tbsp olive oil
- 4 garlic cloves, crushed or finely chopped
- 6 anchovy fillets, drained
- flaky sea salt
- red pepper flakes, to taste
- 4 oz (100g) sourdough bread, sliced into 1 inch/ 2.5 cm thick chunks
- 1 lb (500g) ripe tomatoes, cut into 1 inch/ 2.5cm chunks
- 1 lime, zest and juice
- 1 tbsp capers, roughly chopped
- ¼ cup parsley leaves, chopped
- ¼ cup basil leaves, chopped
basil olive oil - Salt and black pepper
Equipment:
Instructions
- Add the olive oil, chopped garlic, anchovies, flaky salt, and red pepper flakes to a skillet or medium saucepan over low heat. Cook for 5 to 7 minutes, stirring occasionally, until the garlic and anchovies are softened. Mash them with the back of a wooden spoon. Make sure not to heat the oil too much so the garlic doesn't burn. If you see the garlic starting to burn, remove the pan from heat until it cools.
- Add the sliced bread, tossing until well coated. Cook until the bread is toasted and crisp, about 5 minutes. Stir occasionally so both sides toast evenly. Remove from heat and set aside.
- In a large bowl, add the chopped tomatoes, lime zest, capers, parsley, and basil. Mix to combine. Add lime juice and basil olive oil, salt, and black pepper to taste.
- When ready to serve, add the tomato mixture to a serving bowl. Add the bread, drizzle with more basil olive oil, and garnish with fresh basil leaves.
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