When we got back from the mountains it was hot as hell in the flat, so there was no way I was going to do real cooking. Instead I did a tomato-bread salad (panzanella) with some leftover pagnol, tomatoes from the box, basil from the balcony, olive oil, garlic, onion, balsamico, and a bit of veggie bouillon. After letting this soak for 30 minutes we ate it over lettuce.
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