This is my version of bread salad, which turned out to be a quite tasty lunch. It's missing key components that make me miss my summer garden any more. Panzanella is a bread salad from the Tuscany region of Italy. It's a great way to use last night's bread. Usually it involves a huge amount of fresh basil and parsley, neither which I had on hand, so I tried to compensate with other things. Both usually grow in my garden out back, I can't wait until spring!
1 slice day-old crusty bread, drizzled with olive oil, salt, pepper and toasted, and cut into bite-sized pieces
2 small tomatoes, cut into bite size pieces
6 jumbo black olives, sliced
1 tsp olive oil
1 1/2 tsp balsamic vinegar
a sprinkle of italian seasoning (if you don't have fresh herbs on hand)
salt and pepper to taste.
Combine all together and enjoy!
WW Points: approx. 4.5