Tomato Toast Salad


People often use the word “soggy” to describe something that’s wet in a bad way, but here the bread absorbs the juice from the tomatoes and gets deliciously, wonderfully soggy! This is a classic Italian dish (often called panzanella) that’s a great way to use up ripe tomatoes and day-old bread. If you like, you can also add any color bell peppers, cucumber, arugula, mint, black olives, sundried tomatoes, or goat, feta, or mozzarella cheese.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Large bowl



  • 3 cups fresh tomatoes, diced, or 3 cups cherry tomatoes, cut in half
  • 1⁄4 cup fresh basil or parsley leaves, chopped
  • 1⁄4 cup chopped red onion or scallions
  • 1⁄4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1⁄2 tablespoons fresh lemon juice, or vinegar (any kind is fine)
  • 1 garlic clove, peeled and minced or put through a garlic press
  • 3 cups toasted or grilled day-old whole-wheat bread, cut into 1-inch squares



  • Put the tomatoes, basil or parsley, red onion or scallions, salt, olive oil, lemon juice or vinegar, and garlic in the bowl and mix well.
  • Add the bread and mix again. Taste the salad, and add more lemon or vinegar, herbs, or salt if you think it needs it.
  • Cover and refrigerate at least 20 minutes and up to overnight.



Botanically speaking, tomatoes are a fruit; technically speaking, they’re a berry; and legally speaking — according to an 1893 Supreme Court ruling about how to classify them — they’re a vegetable. 

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)