If you are a bread maker like me, you are probably always looking for creative ways to use leftover bread. I like to bake more frequently that I am able to consume the loaves I make, so before they get too hard, I cut the remains into croutons, dry them out, and when the occasion arises, I toast them up for soups and salads. It is not just about economizing; the bread was so good when it was fresh, it would be a shame to turn it into bird feed. Nothing against birds.

One of my favorite stand-bys is a riff on two of the world’s favorite Middle Eastern salads: tabouleh and fatoush. Swap out the bulgar and pita with toasted croutons. It is also reminiscent of the popular Tuscan bread salad called panzanella. Packaged croutons are a bit airier than those made with a sturdy sourdough and may end up soggy, so make adjustments as you see fit.

Ingredients:

2 tablespoons olive oil, 1/4 cup olive oil

2 garlic cloves

2 cups sourdough breadcrumbs (not commercial, untoasted)

2 cups packed flat leaf parsley, stems removed

1 tbsp finely chopped fresh mint

1 green onion

1/2 smooth peel cucumber

1/2 green pepper

1 cup ‘daterini’ tomatoes cut into quarters

Juice of one lemon to taste

Instructions:

Pour the two tablespoons of olive oil into a medium sized skillet. Crush one of the garlic cloves with the flat side of a knife and sauté until it starts to brown.
Add the croutons and toss to coat. Leave them on low to crisp and dry out, tossing occasionally so that they don’t get too dark while you prepare the salad. Take your time with this part.
Put the parsley, the other garlic clove, and half of the remaining olive oil in whatever sort of processor you have and give it a whir.
Take the onion, cucumber, and pepper and chop with a knife. You don’t want this to end up bruised and liquidy.
Mix the ingredients from step three and four together with the lemon and a good amount of salt so that it balances the sourness of the lemon. The acidity of lemons varies so always go by taste.
Mix in the croutons and pour on the rest of the olive oil. Lastly, stir in the tomatoes. Taste and adjust everything.
Leave it sit for about 5 minutes to absorb the liquids, but it shouldn’t get mushy.