This is a bread salad built on stale thick white bread torn into chunks and toasted until crisp, then tossed warm with fresh tomato, garlic, and bright vinegar. When your shelf holds only bread, a panzanella feeds two without a trip to the market.

Serves 2. 25 minutes, 15 at the stove.

About 510 calories a serving, 10 g protein, 60 g carbohydrate, 26 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear 6 slices of thick white bread into bite-size chunks; you should have about 4 cups. Toss with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well coated.
2. Spread the bread on a baking sheet and toast at 400°F (200°C) until golden and crisp throughout, stirring once halfway through, 10 to 12 minutes.11 min
3. While the bread toasts, chop 2 garlic cloves and 1/4 medium onion very fine. Core and coarsely chop 1 pound fresh tomatoes, collecting their juices in a bowl.
4. When the bread is crisp and hot, add it to the bowl with the tomatoes. Add the garlic, onion, and 3 tablespoons red wine vinegar; toss gently but thoroughly until everything mingles. Let it sit for 2 minutes so the bread absorbs the juices, then taste and adjust salt and pepper.2 min

Note Swap fresh tomatoes for good canned diced tomatoes if ripe ones are not in season. Leftovers keep refrigerated for one day but are best eaten warm, straight from the bowl. Serve with a wedge of cheese and cold white wine.