Panzanella is an Italian bread salad that usually includes stale bread, tomatoes, and some sort of dressing – like olive oil and vinegar. Needing a quick side, I did a cabinet check.
Stale Bread? Check. Olive oil? Yep. Tomatoes? Uh…
So I subbed some chopped cucumber. And honestly, it was refreshing.
1 Tablespoon plus 1 teaspoon oil (I used a Mediterranean Olive oil blend)
1 and 1/2 cups bread cubes – cut into 1″ pieces
1 teaspoon dried sage leaves, crushed
a pinch of ground nutmeg
salt and pepper, to taste
1 and 1/2 cups cucumber pieces – de-seeded, cut into quarters lengthwise then sliced into 1/4″ slices
Directions: In a small mixing bowl add – 1 Tablespoon oil, bread cubes, sage, nutmeg, and salt and pepper. Combine with your hands. (It’s a good time to get out some aggression)
Place a medium sized skillet over medium heat. Add bread cubes and cook until lightly toasted brown on most sides (it’s hard and way too time consuming to get EVERY side toasted). Toss cucumbers with 1 teaspoon oil. Stir in toasted bread and – if needed, season with more salt and pepper.