When you find yourself with day-old bread, make this Tuscan salad, known as panzanella. Coarse-textured, good-quality bread works best. Feel free to improvise by adding olives, anchovies, or canned tuna.

　　

Ingredients

Serves 4

　　1/2 pound country bread, cut into 3/4-inch-thick slices

　　1/4 cup plus 2 tablespoons olive oil

　　3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)

　　1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)

　　1/4 cup loosely packed fresh basil, torn into bite-size pieces

　　1 tablespoon red-wine vinegar

　　Coarse salt and fresh ground pepper

　　

Step 1

Heat a grill to medium. Brush the bread slices on both sides with the 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let the bread cool slightly, then cut into large cubes.

　　

Step 2

In a large bowl, toss the bread cubes with the diced tomatoes, cucumber, and basil. Drizzle with the vinegar and the remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.