A panzanella-style salad that rescues brioche buns from hardening into waste. The buttery bread soaks up a sharp vinaigrette and carries tender vegetables, turning what seems like a shelf problem into a simple, filling dinner for two.

Serves 2. 15 minutes, 15 at the stove.

About 670 calories a serving, 39 g protein, 9 g carbohydrate, 53 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 slightly for 5 minutes while you work on the vegetables.
2. Mince 1 clove of garlic and chop 1 pound of ripe tomatoes into bite-sized chunks, collecting their juices in a large bowl.
3. Whisk 3 tablespoons of oil and 2 tablespoons of red wine vinegar together with salt and pepper in the bowl with the tomatoes, then stir in the minced garlic.
4. Add the torn brioche pieces to the dressing and toss gently until the bread absorbs the juices and vinaigrette, about 2 minutes.2 min
5. Taste and adjust salt and pepper, then divide between two bowls and serve at once.

Note Swap the tomatoes for diced cucumber and red onion if you prefer crunch. Leftovers keep in the fridge for a day; eat cold or let them come to room temperature. Serve with a green salad or shaved cheese on the side to stretch the meal.