Nothing is wasted in an Italian kitchen. This salad recipe uses stale bread, which soaks up the flavours of the dressing while retaining a slightly crunchy texture – it is incredibly yummy, especially if you use a good loaf of bread. Proper ciabatta should be crusty on the outside and not too doughy or airy inside.






Skill level

Average: 3.3 (86 votes)


  • 1 day-old ciabatta loaf, crusts cut off, cut into cubes
  • 300 ml extra virgin olive oil
  • 100 ml balsamic vinegar
  • 1 garlic clove, crushed
  • 5 ripe tomatoes, roughly chopped
  • 1 small red onion, finely sliced
  • ½ bunch basil
  • salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bake the bread in a warm oven until golden brown and dry. Leave to cool.

Place the oil, vinegar and garlic in a bowl, add the bread and toss together. Add the tomato and onion and tear in the basil leaves. Toss again, season to taste and serve immediately.