Left over bread that is a day old can be whipped into a healthy quick meal, great as a side dish or a lunch time meal.

450 grams one to two-day old whole meal sourdough or seeded gluten free bread chopped into 3cms cubes
3 large tomatoed roughly chopped
1 large Lebanese cucumber roughly chopped
1 capsicum roughly chopped
1/2 cup basil leaves
1/2 medium red onion peeled and finely diced
100 ml robust extra virgin olive oil
60 ml lemon juice
Salt and pepper to taste

450 grams one to two-day old white sourdough or plain gluten free bread chopped into 3cms cubes
3 large tomatoes peeled and seeded roughly chopped
1 large Lebanese cucumber roughly chopped
1 capsicum peeled and roughly chopped
1/2 cup basil leaves
1 teaspoon heaped of dried onion powder
100 ml robust extra virgin olive oil
60 ml lemon juice
Salt and pepper to taste

Spread the cubed bread on a baking sheet and leave it out overnight to dry or bake for 15 minutes in a 180 C oven.

Make the dressing by adding lemon juice, olive oil, salt, and fresh pepper in a clean jar. Ensure the lid is on tight before shaking well.

Combine vegetables and bread together in a large bowl and top with dressing to blend through the ingredients.

Let the salad sit for up to 3 hours, stirring occasionally, so the dressing goes through the ingredients.

Add the basil just before serving.

Panzella Salad (287 )