Jamie Oliver Tuscan Bread Salad

This isn’t a neat salad. It’s not delicate or dressed up. It’s got ripped bread, runny tomato juice, basil flying everywhere — and it’s brilliant. I made it the first time with a sad half-loaf of ciabatta and a bowl of tomatoes that were almost too ripe. Turned into one of those meals you eat standing up, over the counter, spooning from the bowl because… why not?

There’s something about this one — it’s scrappy, in the best way. Feels like something you’d eat outside on a hot day with a cold glass of wine, maybe some roast chicken nearby, maybe just the salad and nothing else. It’s filling but not heavy. A bit salty, a bit sharp. Honestly, it just works.

Why You’ll Love It

• No cooking involved (well, unless you count drying out bread)
• The whole thing gets better the longer it sits
• Perfect for using up stale bread and fridge bits
• Bold, punchy flavours — sweet, salty, tangy, herby
• Customisable — add anchovies or don’t, throw in olives, swap peppers
• Great for BBQs, picnics, or lazy solo lunches

Ingredients

• 200g stale ciabatta loaf
• 600g ripe mixed tomatoes, roughly chopped
• Sea salt
• Freshly ground black pepper
• 1 handful small capers, drained
• 1 small red onion, very thinly sliced
• 280g jarred red peppers, drained and chopped
• Optional: 8 anchovy fillets in oil, sliced
• Red wine vinegar
• Extra virgin olive oil
• A bunch of fresh basil

How to Make It

Let the bread dry out a bit:

Tear the ciabatta into rough chunks — about 3cm-ish pieces, no need for precision. Spread them out on a tray and let them sit in a warm spot for 30 minutes. You’re not aiming for croutons, just dry and chewy.

Salt the tomatoes early:

Throw the chopped tomatoes into a big bowl. Sprinkle generously with salt and black pepper. Let that sit a minute — the salt pulls out the juice and makes everything taste more tomato-y.

Get the flavour bits in:

Rinse your capers (important — they’re salty as heck). Squeeze out any extra brine. Toss them in with the tomatoes. Add the sliced onion and chopped red peppers too.

Add the bread and anchovies (if you’re going there):

Now’s the time to toss in those bread chunks — they’ll soak up all the tomato juice and dressing magic. If you’re using anchovies (and I highly recommend it), slice them thin and toss them in now too. So much umami.

Dress it up:

Splash in about 2 tablespoons of red wine vinegar, then glug in 3 times as much olive oil. That’s the ratio. Don’t overthink it. Mix it all together with your hands if you can — it’s messy but gets everything properly coated.

Tear in the basil and finish:

Right before serving, tear in a bunch of fresh basil leaves. Don’t chop them — tearing is the way. Give everything one last gentle mix. Serve as is, or with whatever else you fancy.

Common Mistakes and How to Dodge Them

My bread is too soft and soggy.
You probably didn’t let it dry out enough. Try leaving it longer next time or even giving it a quick toast in the oven (low heat, like 10 mins).

It tastes bland.
Check your salt and vinegar levels — this salad needs proper seasoning to shine. I’ve made it too tame before. Don’t be shy.

Can I use fresh bread?
Not ideal. Fresh bread turns to mush. Let it go stale or toast it a bit. It needs structure.

The onions are too sharp.
Soak them in cold water for 10 minutes before adding to mellow them out. Works wonders.

Storage and Reheating

Fridge:
Surprisingly solid the next day — just cover it up and let it chill. The bread gets a bit more soaked, but I kind of like that. Eat within 2 days max.

Freezer:
Don’t. Fresh tomatoes and bread don’t belong there.

Microwave:
Nope. This is a cold salad, through and through.

Oven:
Only use it to dry out the bread, not for reheating.

Frequently Asked Questions

What type of bread works best?
Stale ciabatta is ideal — chewy, crusty, and soaks up dressing without turning to mush. Sourdough works too.

Can I skip the capers or anchovies?
Yes, but know they’re part of what gives this salad its punchy, savoury kick. You can always add olives or a sprinkle of parmesan if you’re skipping both.

How long can it sit before serving?
An hour or so is actually perfect — gives the bread time to soak up all the good stuff. Don’t let it sit too long though or it’ll go a bit too soggy.

Is this actually Tuscan?
It’s inspired by panzanella, a traditional Tuscan bread salad. Jamie gave it his spin, and now you can too.

Nutrition Facts (Per Serving):

• Calories: ~320
• Fat: 18g
• Carbs: 30g
• Protein: 6g
• Sodium: 480mg
• Sugar: 5g