As a cook, the first lesson I learned is nothing go to the trash, everything in the kitchen can be used.

Stale bread can be used in salads and soups. I like this dish I used to make it regularly during the steamy hot months of summer in Tuscany when I used to live there. The freshness of the basil and the tomatoes makes this salad hearty appetizer and of course it is the great way to use your left over bread.

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

Salt and freshly grounded pepper

STEPS:

First, rehydrate the bread by sprinkling it with water. Meantime, in a large bowl, combine the cherry tomatoes, celery, red onion and toss with salt, freshly grounded pepper, add extra drizzle virgin olive oil, white vinegar and basil.

Next, add the bread pieces and let sit at room temperature for about an hour so the bread can soak all the juices.

Serve with extra drizzle of olive oil.