Panzanella for One
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Listen, we know you have leftover bread laying around. (Sourdough? That’s what we thought.) We also know you’re looking for a light yet satisfying dinner that won’t take all day to make. Enter this recipe for panzanella for one from Klancy Miller’s Cooking Solo. It’s a salad, yes, but it’s also made of bread. (It’s also ready in about ten minutes.)
“This just might be my favorite salad,” Miller writes. “Because there’s no lettuce, it can be made up to a few hours ahead. It’s also fast, filling and Italian, so it checks a lot of my boxes.
“Originally from Tuscany, this salad is ideal for leftover bread and juicy tomatoes,” she continues. “Some people add basil, which is delicious, but I use dried oregano. I also add feta and Greek olives, making this a pan-Mediterranean panzanella. On a hot summer day, it’s a meal in itself.”
Excerpted from Cooking Solo © 2016 by Klancy Miller. Photography © 2016 by Tara Donne. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
2 tablespoons extra-virgin olive oil
2½ teaspoons balsamic vinegar
1 garlic clove, minced
½ teaspoon dried oregano
1 cucumber, peeled and chopped
1 cup cubed stale bread (from a rustic country loaf or baguette)
1 cup chopped tomato
4 ounces feta cheese, crumbled
¼ cup chopped red onion
6 Kalamata olives, pitted and chopped
1. In a large bowl, combine the olive oil, vinegar, garlic, oregano and a pinch of salt. Whisk until emulsified. Add the cucumber, bread, tomato, feta, onion and olives. Use your hands to toss the salad and evenly distribute the ingredients. Serve at room temperature.