Bread Salad is a dandy way to use leftover bread, something that always seems to be lying around. Be sure and use a good hearty loaf, not wimpy sandwich bread. I like crusty European-style artisan bread, the sort baked by local bakeries and some supermarkets.
Bread salad is made with bite-size cubes of bread with the crust removed, four or five large fresh, ripe tomatoes, garlic, olive oil, cucumber, red onion and a bunch of watercress. This recipe is an adaptation of Tuscan Bread Salad, which was popular long ago.
A bread salad also can provide another meal if you double the recipe (or, for two, use the leftovers). For the first supper, serve the salad with hard-boiled eggs on the side and finish with summer stone fruits (peaches, apricots or nectarines) with cheese.
For the second meal, try bread salad with pasta. I buy fresh linguine in the refrigerated section of the supermarket. Before you start cooking the linguine, put the leftover bread salad in a large bowl in a 200-degree oven to warm while you are cooking the linguine. Drain the linguine, add it to the bowl and toss. Finish it with a generous grating of sharp cheese. Dessert could be a fruit sorbet with cookies.