This luscious salad—inspired by the Italian classic, panzanella—is the perfect way to use any leftover French or Italian bread.
1. Tear the bread into bite-size pieces and toast in a large skillet without oil or butter.
2. Meanwhile, finely chop the basil and halve the tomatoes. Pull the mozzarella into small pieces by hand. Add ingredients into bowl with the bread.
3. Add the vinaigrette to tomato salad and toss. Serve immediately or cover and refrigerate for up to 2 hours.