I try to throw away as little food as possible. This often means getting creative with leftovers and those random ingredients hanging out in the fridge. Each week I plan our weekly meals, which really helps to reduce the waste. Typically by the end of the week our fridge looks bare and our pantry is ready to be refilled. However, there still always seems to be that half-full jar of marinara sauce and opened bag of spinach just waiting to be used before it goes bad.
One ingredient I’ve started to actually appreciate having leftovers with is bread. We go through a lot of bread in our little apartment, and each week it usually happens that after a few days we find ourselves with just a few slices of bread remaining that are too dried out to use in a sandwich, but are definitely still edible. I have learned that this is the perfect time to make my favorite salad topping: croutons!
While I love putting croutons on basically any salad, this Greek Panzanella Salad is one of my favorites!
Greek Panzanella Salad
- 2 tbs. olive oil
- 3 slices multigrain bread, cut into 1-inch cubes
- 1 cucumber, sliced and quartered
- 3/4 cup cherry tomatoes, halved
- 1/2 cup black olives
- 4 oz. feta crumbled cheese
- 1 bunch romaine lettuce, cut into pieces
- Fresh basil, about 7-8 leaves, torn into small pieces
- 1 garlic clove, minced
- 1/2 tsp. dijon mustard
- 1/4 cup red wine vinegar
- Fresh or dried oregano, to taste
- Salt and pepper, to taste
- 1/4 cup olive oil
1. Preheat oven to 350 degrees. Toss olive oil with cubed bread and bake until lightly browned, about 8-10 minutes. Set aside until bread is at room temperature.
2. Mix together cucumber, tomatoes, olives in a bowl.
3. In a small bowl, mix together vinaigrette ingredients. Toss vinaigrette with vegetables, bread and feta cheese. Serve and enjoy!
Gina at Simply Life