Branch & Vines Panzanella Salad

For a Tuscan bread salad, you need tomatoes, cucumbers, red onions, and basil with olive oil and vinegar. It is a great way to transform day-old bread into a delicious salad. The bread soaks the entire oil and tomato juices, which is an irresistible summer treat.


  • 3 Tbsp Branch & Vines Arbequina Extra Virgin Olive Oil
  • 1 small loaf of French bread, cut it into 1-inch cubes
  • 1 tsp Himalayan sea salt
  • 2 large firm-ripe tomatoes, cut to 1-inch cubes
  • 1 English cucumber, unpeeled, seeded, and sliced into 1/2-inch thick
  • 1/2 red onion, cut in half, and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tbsp capers, drained
  • a handful of salt-cured dried black olives


  • 1 tsp garlic, finely minced
  • 1/2 tsp Branch & Vines Chardonnay Mustard
  • 3 tbsp Brach & Vines Traditional Balsamic or your favorite Branch & Vines Vinegar
  • 1/2 cup Arbequina EVOO
  • 1/2 Tsp Himalayan sea salt
  • 1/4 tsp fresh ground black pepper


Heat the oil in a larger fry pan. Add the bread and salt. Cook over low to medium heat while frequently tossing for 10 minutes until it gets nicely browned—alternatively, warm cut pieces of bread in the oven. Add more oil as needed, and whisk together the vinaigrette ingredients. In a wider bowl, mix the tomatoes, cucumber, red onion, basil, and capers. Add the bread cubes to toss with the vinaigrette—season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend perfectly.