Stale sourdough is the backbone of this Tuscan salad, cut into thick pieces and tossed with tomatoes, garlic, and olive oil to soak up all the juices. It's a weeknight supper that gets better as it sits.

Serves 2. 20 minutes, 15 at the stove.

About 320 calories a serving, 10 g protein, 60 g carbohydrate, 5 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half loaf [about 200g] sourdough, 3 tablespoons olive oil, 1 clove garlic, to taste salt, to taste pepper, 1 pound [about 5 medium] ripe tomatoes, small bunch fresh basil.

1. Cut the half loaf of sourdough into thick 1-inch cubes and spread them on a sheet pan. Toast them in a 375°F [190°C] oven for 8 to 10 minutes, stirring once, until they're dry and golden at the edges but still tender inside.10 min
2. While the bread toasts, quarter 5 medium ripe tomatoes and place them in a large bowl. Mince 1 garlic clove and add it with 3 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of pepper.
3. Add the warm toasted sourdough cubes to the tomatoes and toss well. Let the salad sit for 5 minutes so the bread absorbs the tomato juice and oil.5 min
4. Tear a small handful of fresh basil leaves, scatter them over the salad, and toss gently. Taste and adjust salt and pepper, then divide between two bowls and serve right away or at room temperature.

Note Swap the basil for oregano or parsley if that's what you have. Leftovers keep for a day in the fridge but taste best the same evening. Serve with a cold glass of white wine or simply on its own as a light supper.

A Tuscan salad that transforms stale bread into something alive. A few slices of sourdough become crisp cubes that soak up garlicky, tart dressing, which is what this shelf needs tonight.

Serves 2. 20 minutes, 20 at the stove.

About 60 calories a serving, 2 g protein, 10 g carbohydrate, 2 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need a few slices sourdough half, 3 tablespoons olive oil, 1 clove garlic, to taste salt, to taste pepper, 1 pound ripe tomatoes, 2 tablespoons red wine vinegar.

1. Tear a few slices of sourdough into bite-sized pieces and spread them on a baking sheet. Toast in a 400°F [200°C] oven until the edges are golden and crisp, about 8 minutes, shaking the pan halfway through so they toast evenly.8 min
2. While the bread toasts, chop 1 pound of ripe tomatoes into chunks and mince 1 clove of garlic. Whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, the garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
3. Toss the warm toasted bread with the tomatoes and vinaigrette in a bowl. Let it sit for 5 minutes so the bread soaks up the dressing and softens slightly, then taste and adjust salt and pepper as needed.5 min

Note Swap fresh basil for salt if you have it; add it after the salad sits. Panzanella is best eaten the day it is made but keeps, covered, in the fridge for one day. Serve with a wedge of cheese and cured meat if you have them, or simply with more bread to soak up the juices.

When the sourdough gets stale, tear it into a salad instead of discarding it. The bread absorbs vinaigrette and turns tender again, making a simple supper that needs nothing but a tomato and some oil.

Serves 2. 20 minutes, 15 at the stove.

About 460 calories a serving, 9 g protein, 51 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need about 6 oz [170 g] sourdough half loaf, end, 3 tablespoons oil, 1 tablespoon vinegar, to taste salt, to taste pepper, 1 clove, minced garlic, 1 lb [450 g] ripe tomatoes.

1. Tear the sourdough half loaf into bite-size pieces and spread them on a sheet pan. Toast in a 325°F [160°C] oven for 8 to 10 minutes, stirring once, until the edges are golden and crisp.9 min
2. While the bread toasts, whisk together 3 tablespoons of oil, 1 tablespoon of vinegar, the minced garlic clove, and salt and pepper to taste in a large bowl.
3. Halve or quarter 1 pound of ripe tomatoes and add them to the bowl along with their juices.
4. When the bread is cool enough to handle, add it to the bowl and toss gently to coat everything with dressing. Let it sit for 2 to 3 minutes so the bread absorbs the vinaigrette, then taste and adjust salt and pepper.3 min

Note Swap red wine vinegar or lemon juice for the vinegar. The salad keeps, covered, for one day; the bread will soften further. Serve as is, or with a wedge of cheese or cold cooked chicken on the side.