Every Sunday I make a few loaves of bread for the week. We love it for the first few days but by the end of the week, I always seem to have half a loaf of homemade bread that's in need of using.
This week I'm chopping up my lovely herb loaf leftovers and making panzanella, which is an italian bread salad. It is vegetarian and if you opt out of the mozzarella, it is vegan.
Plank Pose Panzanella
4-6 cups cubed bread
1/3 cup olive oil
salt and pepper to taste
2 cloves garlic
1/2 chopped red onion
4 tomatoes, wedged
1/2 cup kalamata (or any other) olives, halved
handful of fresh basil
1 cup chopped mozarella (optional)
1/4 cup olive oil
3 tbsp balsamic vinegar
Combine bread cubes with 1/3 cup olive oil, salt, pepper and garlic. Toss to coat and spread onto cookie sheet. Toast bread in preheated 400 degree oven until brown (about 8 minutes).
Let cool. Combine the rest of the ingredients in a large bowl, add the bread and top with dressing, tossing to coat. It's best if you let it sit for about half an hour before serving.
Plank Pose is also called the "top of a pushup." From hands and knees, place the palms of your hands on the mat, spreading the fingers wide. Step the legs back, one at a time, until you come into plank pose. Keep both legs straight, lifting the backs of the knees toward the ceiling. Tuck your tailbone in and engage your buttocks. Draw the navel in and look slightly forward. When ready to come out, drop the knees to the mat and return to a neutral position.