Bread salad!
I know, I know, panzanella is a summer thing—you need ripe tomatoes and fresh basil. Except when you don't. Turns out a bread salad is doable even in the coldest months. Here are three examples that prove it.
Toss torn and toasted country bread with sturdy vegetables like radicchio or fennel, then pair these with the kind of things you'd find in an Italian sub: hard spicy salamis, sharp cheeses, and briny chopped olives.Pastrami on rye: it's not just a sandwich anymore. Here, it turns into bowl food, with pickled onions, toasty caraway croutons, and sliced cucumbers.
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