According to Wikipedia, panzanella is an Italian bread salad which contains bread, tomatoes, basil, olive oil, vinegar and salt and pepper. Well then, technically, mine is not a panzanella. But then it goes on to say, that is it sometimes thought of as a “leftover” salad. I would like to go a step further and say that it can also be a “clean out your fridge” salad, because that is what I did, and it was mighty yummy!
I had some stale bread on the counter (always). In the fridge was a quickly aging red bell pepper, a bag of some salad greens, and some kalamata olives. I preheated the oven to 400, while I cubed some of the bread, and then toasted it in the oven, until nicely brown. While the bread was toasting, I diced the red bell pepper, pitted and chopped the black olives, and whisked together a simple vinaigrette from the juice of a lemon and extra virgin olive oil. I looked in the fridge and the pantry for something to make it a little more substantial and found a pouch of tuna. Perfect! I quickly tossed the bread, bell pepper, tuna, olives and dressing, salted and peppered to taste and served over the salad greens. A quick and easy lunch for a busy Saturday!