In the lead up to Earth Day, we are re-sharing one of our go-to recipes for using up leftover and stale bread. You can also go a step further and swap out the greens and beans for whatever you have on hand. This is all about using up leftovers in a simple and satisfying way!

Panzanella (Leftover Bread) Salad

Tuscan Bread SaladIngredients



  • 1/2 cup Olive Oil
  • 1/2 cup Grapeseed Oil (or other mild oil)
  • 1 teaspoon Garlic, minced
  • 2 tablespoons Italian Parsley, chopped
  • 1 teaspoon Dried Oregano
  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Balsamic Vinegar
  • Salt and Pepper to taste

To Assemble

  • 2 pounds (1 kg) Green Beans, blanched and cooled
  • 1 pint Cherry Tomatoes (about 2 cups)
  • 1 can (19 oz/540mL) Cannellini Beans
  • 1 cup Small Bocconcini
  • 1 Medium Red Onion, sliced
  • 1/2 cup Pitted Black Olives
  • 1/2 cup Basil, chopped


  1. Preheat oven to 400°F.
  2. Cut buns/leftover bread into small bite-sized cubes and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and toast in oven for 5-6 minutes, tossing once. Remove from oven when golden.
  3. In a blender, combine all dressing ingredients and set aside.
  4. On a large platter, arrange beans, tomatoes, beans, bocconcini, onion, olives and basil. Drizzle with dressing and toss lightly.
  5. Scatter croutons over dressing and serve with extra dressing on the side.

Note: These croutons will extend the shelf-life of leftover bread. Keep them in an airtight container for an extra week!

Servings: 4-6

Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.