Or BREAD salad!
Do you ever find yourself with too much left over crusty white bread? It entices you in at the store or bakery with it’s inviting smell and promise of comfort so you bring it home, eat your fill, but when you aren’t looking dries up into a brick!
We aren’t really “white bread” people at our house…..it is the “forbidden bread” unless of course we are making it ourselves, but sometimes even we get sucked in by the seduction of the golden crust!
But then what? It doesn’t really make good toast because it is so hard it cuts your mouth and unless it is Thanksgiving, how much “stuffing starter” do you really need??
So I found a little something to do with it, a Mediterranean Panzanella salad.
Start by cutting your left over bread up into nice bite size cubes. Try and cut it so that there is a piece of crust on every bite, like you would for a cheese fondue. And let it sit out a bit in a bowl or on your cutting board to dry out even more.
Then in a nice large salad bowl combine:
- 3 or 4 ripe tomato, seeded and cut into bite size bits
- 3 or 4 yellow, red and/or orange roasted, seeded and chopped peppers
- 1/2 English cucumber, seeded and cubed
- 1/2 of a red onion, finely chopped
- 2 tbsp capers, drained and rinsed
- 1 tbsp balsamic vinegar
- 3 tbsp red wine vinegar
- salt & pepper
- chopped fresh basil
I have seen anchovies in this dish before but that is a personal choice. And I choose not to.
Mix all these items in the salad bowl except the basil ( and not the bread YET!!)
Let that sit a bit to get to know each other.
Then when you are getting close to eating, mix the bread into the vegetables and make sure it is all well combined and then top with fresh chopped basil.
Serve on top of some lettuce or use as a side dish.
Good way to get rid of your bread!