You have a sourdough loaf that’s a couple days past its prime, a whole lot of tomatoes, and a grumbling belly. What do you do? Make a bread salad for dinner!

The reason this post is titled, “Not-so Traditional Panzanella” is because traditionalists usually only create it using bread, basil, tomatoes, and onions. Like the way I feel about making stock, I think you should make your meal with what’s already in the kitchen. If that means you open the refrigerator door and spy, say, olives and a bit of mozzarella — and maybe there’s an avocado sitting on the counter that has to be used today or it will be too old for anything but guacamole — well then, use them! If the flavors seem like they’d meld well, go for it. I’ve said it before, and I’m sure I’ll say it again, but the best way to stick to a food budget is to eat what you buy. Wasted food is money down the drain, or into the compost heap, so make sure to figure out how to use those random leftovers you have hanging around the kitchen.

I paired the panzanella with a Dolcetto, and it was phenomenal! It’s the type of pairing one dreams about, that perfect harmonizing of food and drink. There was a lovely counterpoint to the tomato, basil, avocado… even the olives. If I had more Dolcetto in my collection, this would be our meal for the rest of the summer. Unfortunately, I only have one more bottle, and it can be a hard wine to come by in California. People don’t know what it is, so they’re hesitant to try it. It’s a beautiful wine, but because folks won’t buy it, winemakers don’t make it. Please, don’t be scared! Search it out, and have it with this recipe.