Nope. It's just a week filled with dogs using beds and carpets as bathrooms, teething babies, whining and sniveling Monsters, taking care of the neighbours' incredible barfing cat, and a miserable time at work. So no, I don't feel like cooking.
Last night we went out. Yeah, that was a mistake. The girls are normally great in a restaurant, but last night they were not. So rather than resort to true laziness and simply boiling water for pasta I pulled out some leftover bread from Aviv. A quick survey of the counter and fridge revealed the rest of the ingredients for dinner: tomatoes, peaches, and some mallow and green onions from last week's CSA delivery.
Yup, when you are too lazy to cook you can still have a damn tasty meal. Just 10 minutes of chopping and a quick drizzle of oil and vinegar and you've got panzanella. For us non-italians, that means bread salad.
This is a technique more so than a recipe. I've never made this without tomatoes, but the rest of it depends on what herbs and other veggies I have around. Sometimes cucumber and red onions. Sometimes coriander and roast peppers. And today, peaches, mallow, and green onions.
serves 1-4, or more
1/2 to 1 loaf of day old crusty bread
1 pint cherry tomatoes or two to three tomatoes, chopped
peaches, cucumbers, onions, peppers, or veg of choice - a couple of chopped handfuls
1-2 cloves garlic, finely chopped
2-3 tablespoons of fresh herbs - basil, mint, oregano, mallow
1. Tear or cut your bread into rough 1 inch pieces.
2. Place bread in a bowl, add tomatoes and remaining ingredients of choice. Add garlic and herbs.
3. Drizzle generously with olive oil and vinegar. Season generously and eat.