Panzanella Fridge Clean-Out

20260705, #BreakfastDiary 1770, 25°C/cloudy Today's breakfast is #Panzanella #Panzarella, the bread salad from Italy's Tuscany region — a classic summer dish made by tossing together bread, tomato, onion, basil, olive oil, vinegar, and more. You can throw in any leftover bread and any leftover vegetables you have on hand.

2 slices cheese campagne, apricot, tomato, cucumber, bell pepper, a good amount of shallot and basil, olive oil, salt, pepper, and red wine vinegar, also to taste

1. Cut the cheese campagne into bite-sized pieces, place in a pan, drizzle with olive oil, and lightly toast over low heat. 2. Cut the apricot, tomato, cucumber, and bell pepper into bite-sized pieces, julienne the shallot, and chop the basil. 3. In a mixing bowl, combine the vegetables from step 2, the campagne from step 1, and a few torn basil leaves, then add salt, pepper, olive oil, and red wine vinegar, and toss well.