Panzanella built from your nutty seeded bread, which takes on the garlicky tomato and oil dressing without falling apart. The seeds and whole grains turn a tired leftover loaf into dinner.

Serves 2. 15 minutes, 12 at the stove.

About 530 calories a serving, 11 g protein, 73 g carbohydrate, 27 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

You need 1/2 loaf [115 g] Dave's Killer Bread, thin-sliced organic, 2 cloves garlic, 3 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 medium onion, 8 oz [225 g] cherry tomatoes, 1 small bunch fresh basil or parsley.

1. Cut 1/2 loaf of seeded bread into 1-inch cubes and toast them in a large dry skillet over medium-high heat for four minutes, stirring often, until they begin to crisp and toast at the edges.4 min
2. While the bread toasts, mince 2 cloves garlic and chop 1/4 medium onion fine. Halve 8 oz cherry tomatoes and tear a small handful of fresh basil or parsley. Whisk together 3 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, the minced garlic, and the onion in a small bowl.
3. Pour the dressing over the warm toasted bread cubes and toss to coat. Let sit two minutes so the bread absorbs the oil.2 min
4. Add the halved tomatoes and torn herbs, toss gently once, and serve at room temperature.

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Note Swap fresh herbs for red wine vinegar if you have it. Leftovers keep one day, covered. Serve with a simple green salad or alongside grilled chicken if you want protein.