During day 2 in the life of a loaf of bread, there is still hope of using it as your dinner bread if you moisten it and heat it at 350 degrees for a few minutes. By day 3, it is inevitably tough and chewy with a different destiny. It is now perfect for panzanella, the classic Tuscan bread and tomato salad. The aging bread soaks up the tomato juices.
You don't have to wait 3 days to have a simple and delicious version of this dish. Broken toasted pita pieces can be made at any time. The fresh mint and lemon vinaigrette brighten the flavors.
As always, use the ripest locally grown tomatoes you can find at your farmers' market. The crispy pita pieces may get sampled by family or friends before the salad gets to the table.