Panzanella dressed in oil and vinegar transforms stale brioche into a light supper. The sweet bread soaks up the tomato juices and works with fresh basil to make something bright and whole. You'll want good tomatoes and a ripe avocado to round it out.

Serves 2. 20 minutes, 15 at the stove.

About 650 calories a serving, 31 g protein, 46 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear 4 brioche buns into bite-sized pieces and spread them on a plate to dry for 5 minutes while you work.5 min
2. Core and chop 1 pound of ripe tomatoes into 1-inch pieces, collecting their juices in a large bowl. Chop 1 small handful of fresh basil leaves.
3. Add 3 tablespoons of oil and 1 tablespoon of vinegar to the tomatoes with their juices, then season with salt and pepper.
4. Toss the brioche pieces into the tomato dressing and let them soak for 5 minutes until softened and flavored, stirring once halfway through.5 min
5. Add the basil to the salad and toss gently to combine. Taste and adjust the seasoning with more salt or vinegar if needed.

Note Swap: add 1 can of white beans or chickpeas for more substance. Salad keeps refrigerated for one day and tastes better the next morning as the bread continues to soften. Serve with a simple green salad or alongside grilled chicken.