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Tomato-Bread Salad with Basil and Capers

Tomato-Bread Salad with Basil and Capers

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USA WEEKEND Pam Anderson

Capers lend this panzanella-style tomato salad the perfect salty bite!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet


  1. Adjust oven rack to center position and heat oven to 250 degrees.
  2. Place bread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
  3. Meanwhile dice and salt the tomatoes in a medium bowl; stir in the garlic and let stand until juicy, about 30 minutes.
  4. Prepare remaining ingredients; add to tomatoes and toss. Add bread cubes; toss again. Adjust seasonings, including pepper to taste. Let stand 10 minutes before serving.
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Awesome salad! To me, tomatoes and fresh basil are a classic combination that go together like peanut butter and jelly! My bread was already stale, so it didn't take long to dry out. I love the addition of capers in this. I didn't change a thing except to add an extra splash of red wine vinegar. This recipe is a definite keeper!


Excellent recipe. I made one small change...I added chunks of fresh mozarella just before serving. What a hit! I would recommend doubling this recipe...for four people I didn't have enough. So simple and soooo good!


I followed the recipe exactly except I didn't use onions (can't stand raw onions), and couldn't find French or Italian bread, so I substituted regular bread. Like several other reviewers, I added 2 small, nearly seedless chopped cucumbers and some chopped mozzarella. This got a major "Wow" from my family! We will definitely be making it more often, and I am hoping to take the leftovers for lunch tomorrow if my husband doesn't sneak downstairs and eat them all tonight!!