This is panzanella made from a sturdy whole grain bread, the kind that holds up to dressing and doesn't dissolve. It's a builder's meal when you have time only to assemble, not cook, and the bread's seeds and grains make it substantial on their own.

Serves 2. 15 minutes, 15 at the stove.

About 790 calories a serving, 26 g protein, 112 g carbohydrate, 27 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 8 oz of whole grain bread into 1-inch cubes and spread on a sheet pan or large plate. Toast in a 375°F [190°C] oven for 8 minutes until the edges turn dry and golden, shaking the pan halfway through; the bread should still have some give at the center when done.8 min
2. While the bread toasts, drain and rinse one 15 oz can of white beans. Mince 1 garlic clove and finely chop 1/4 of a medium onion. Halve 1 lemon and squeeze the juice into a small bowl.
3. Whisk 3 tablespoons of oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper into a dressing. Toss the warm toasted bread, beans, garlic, and onion together in a serving bowl and pour the dressing over. Let sit for 2 minutes so the bread soaks up the dressing, then taste and adjust the salt and pepper.

Note Swap finely chopped fresh herbs like parsley or basil if you have them; add them just before serving so they stay bright. The salad keeps in the refrigerator for two days, though the bread will soften further. Serve it at room temperature or slightly chilled, with more lemon on the side.