We all love great croutons on our soups. Just the right amount of crispy flavour to complement the perfect broth gives you everything you need to flourish during soupy weather. (Is there a soup that doesn’t improve with croutons???).

But… don’t forget how amazing croutons are in salads, too. Again with the perfect crispiness, of course.

You just have to decide on hand-torn vs cubed vs sliced; sourdough vs brioche vs challah vs baguette. Every bread can be made into croutons. Old bread is easiest. Fry it in a little olive oil or ghee. Season it with salt (or dukkah or chicken stock or any other dry spice mix that appeals). Eat it straight away is best, but they keep in an airtight jar too.

Classic Panzanella Salad

This salad is how you say It’s Summer, without saying It’s Summer.
NOTE: Every recipe that ever mentioned anchovies is a recipe that should probably say “quality” anchovies, and “(optional)”.
(Pictured below, based on a Serious Eats recipe)

A pink background, stylised with a white recipe tea towel, a scattering of cherry tomatoes, a fork and spoon; focus on: Panzanella salad in a bowl. Reds and oranges from tomatoes; green from basil; browns from toasted croutons — Panzanella. Photo and food styling: Catherene Wilson Photography @catherenewilson

Alternatively go spicy: https://www.chefpriyanka.com/spicy-dijon-panzanella-salad-vegan/

Do it how you like!