Panzanella

Not to sound like a Martha Stuart wannabe (thought I might secretly be), but I literally threw this salad together on my way to my weekly ladies breakfast club. I hadn't planned what to bring, so as soon as I woke up I started scrounging the few extra foods that I had leftover. I had a large tomato that I knew I should use, some red onion, and frozen chunks of bread that I had previously stashed for an unknown future. It turns out you can make a pretty good panzanella from these ingredients! And, luckily, the lady who was hosting the breakfast has an overabundance of basil in her backyard.

I followed this recipe from Ina Garten, substituting my less-fancy mustard and red wine vinegar for the original ingredients. I also didn't have any of the other vegetables, although that would've been good.

I'm glad I got a chance to make this salad, as I've wanted to for a while, but it's not something that you can keep leftover. Maybe for a future party!