Whether it’s the roll left uneaten from lunch or the end of a baguette that we just didn’t quite get to, whenever I find myself with stale bread scraps I get a little excited. It’s panzanella time!
This salad pairs rich bites of bread against fresh veggies and can be adapted to whatever you have on hand. All you need to do is toast the bread with a bit of olive oil, round up some salad veggies (I nearly always use tomatoes because their juices interact magically with the bread), and toss with oil and vinegar and salt and pepper. The panzanella pictured above came from a nearly stale baguette; the one pictured below resulted from a bit of leftover homemade bread, and the uneaten roll from a Panera lunch. Add an egg and you have a meal. Bread salad nirvana.Print