One of the best and fastest ways to use your stale bread is making Panzanella. Red onions and pomegranate seeds will add extra flavor to the Panzanella.

INGREDIENTS:

Left over bread cut in pieces (preferably bread baked in oven burning oven)

Cherry tomatoes cut in halves

Celery thinly sliced

Basil leaves torn by hands

Red onion thinly sliced

Extra virgin olive oil

White vinegar

1 pomegranate seeds

Salt and freshly grounded pepper

STEPS:

Rehydrate the bread by sprinkling it with water

in a large bowl, combine the cherry tomatoes, celery, red onion and toss with salt, freshly grounded pepper, extra virgin olive oil, white vinegar and basil leaves add the bread pieces and let sit at room temperature for about an hour so the bread can soak all the juices.

Finally, add the pomegranate seeds.

Serve with extra drizzle of olive oil.