In Mediterranean societies, a meal without bread is nearly inconceivable. Bread is a staple in my kitchen, too, but like many households we often don’t finish a loaf before it becomes hard and stale. That presents an opportunity, not a problem: Mediterranean cooks long ago figured out just how much you can do with stale bread. People who have survived on little never throw out food that can be eaten.

As long as it’s not moldy, bread that has dried out can be reconstituted in thick vegetable soups, pungent salads and comforting, savory bread puddings. I’m particularly fond of stale bread used with tomatoes  now is a perfect time to take advantage of the last few weeks of this summer’s bounty.

Choose breads that are made at least partially with whole wheat flour or other whole grains. They’ll be higher in fiber and such nutrients as selenium, potassium and magnesium. Be aware that cutting hard bread is a bit dangerous; the knife can slip off the hard surface, and a serrated bread knife makes a nasty cut. If your stale bread is too hard to cut easily, douse it with water first. You can even plunge it into a bowl of water for about 20 to 30 seconds, then lift it out and squeeze gently.

Savory Bread Pudding With Tomatoes and Herbs

Stale baguettes and country breads give me a welcome excuse to make savory Italian bread puddings, called stratas. Add different vegetables in season, such as sautéed mushrooms or greens.