This is a sturdy bread salad that turns a loaf into dinner with nothing but pantry and a tomato or two. The grains and seeds in this bread make it substantial enough to carry the meal.

Serves 2. 20 minutes, 15 at the stove.

About 270 calories a serving, 3 g protein, 15 g carbohydrate, 23 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

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1. Cut 4 thick slices from the loaf and cube them into 1-inch pieces; you should have about 3 cups. Toss the bread into a dry pan over medium-high heat, stirring often, until the cubes are crisp on the outside and toasted, about 5 minutes.5 min
2. While the bread toasts, mince 1 clove garlic, whisk it with 3 tablespoons oil, 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
3. Dice 2 medium tomatoes and 1 cucumber into rough 1/2-inch chunks and add them to the vinaigrette with the warm toasted bread; toss gently until every piece is coated.
4. Let the salad sit for 2 minutes so the bread absorbs the dressing, taste, and adjust salt and pepper.2 min

Note Swap the tomato and cucumber for roasted beets and red onion if you have them. Leftovers keep in the refrigerator for one day but taste best served warm. Serve alone or alongside a simple green salad or white beans.