This Italian bread salad turns stale or day-old whole wheat bread into something bright and substantial. The bread soaks up a sharp vinaigrette while the tomatoes and greens wilt just enough, making a single-bowl dinner that needs only what you have in the pantry and fridge.

Serves 2. 25 minutes, 15 at the stove.

About 230 calories a serving, 7 g protein, 41 g carbohydrate, 5 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

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1. Cut 4 slices of whole wheat bread into 1-inch cubes and scatter on a sheet pan. Toast in a 350°F [175°C] oven until the edges are crisp but the centers still have some give, about 8 minutes, while you prep the rest.8 min
2. Mince 1 clove garlic and chop 1/2 small onion into thin half-moons. Whisk together 3 tablespoons olive oil, 3 tablespoons red wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in the garlic and onion.
3. If using canned tomatoes, drain 1 can and break them into bite-sized pieces; if using fresh, cut 3 medium tomatoes into chunks. Add to the vinaigrette and let sit for 2 minutes to release their juices.
4. Add the warm toasted bread to the bowl and toss until every piece is coated. Let it sit for 5 minutes so the bread absorbs the dressing, then taste and adjust salt and pepper.5 min

Note Swap fresh herbs like basil, parsley, or torn mint if you have them, stirring them in at the end. Panzanella keeps in the fridge for one day but the bread softens; serve it at room temperature. Pair with a simple green salad or white beans on the side to stretch it further.