Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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toasted bread salad

Panzanella, or bread salad, is an Italian bread salad that’s a great way to use up day-old bread. It’s a really versatile salad that can incorporate any number of ingredients. Traditionally the bread is supposed to sit for a bit, soaking up the liquid, but I like my bread cubes to have a little crunch left to them. If you prefer, allow to salad to sit a bit longer at room temperature before serving.

1 cup cubed day-old ciabatta or sourdough bread
1/4 cup cherry tomatoes
1/4 red onion, thinly sliced
1 teaspoon hand-torn fresh oregano
1 teaspoon chopped black olives
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 teaspoon red wine vinegar
Salt, to taste
Freshly ground black pepper
2 ounces feta cheese, large crumbles

1. Preheat oven to 425°F. Place bread cubes on a baking sheet and bake for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a medium bowl and let cool for about 5 minutes.
2. Add tomatoes, red onion, oregano, black olives, lemon juice, olive oil and vinegar. Season with salt and pepper. Gently toss to combine. Allow to sit at room temperature for 5-10 minutes before serving.

Serves 1.

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