Panzanella

The classic Italian bread salad known as panzanella hinges on two things: really good bread and really ripe tomatoes. This is not a salad to make when tomatoes are out of season, so be sure to get your fill every summer when robust heirlooms, tiny sweet cherry tomatoes, and other fresh tomatoes are at their peak. You can use any variety of tomato you like, or even combine two or more types for more dynamic texture and flavor.

Slightly stale bread works best for this tomato salad recipe, but you’ll still want to toast it briefly to ensure the bread cubes don’t turn to mush. We like to do this on a baking sheet in a low oven set to 325°F for about 10–15 minutes, just until the croutons are crispy, but not browned. You can toast the bread up to a day ahead, and combine it with the tomatoes, cucumbers, onions, and vinaigrette up to 1 hour before you plan to serve it (store at either stage, covered, at room temperature). As those seasoned tomato juices soak into the toasty nuggets, the magic of crispy-gone-soggy is taking place. It’s one of our favorite textures.

While this Tuscan summer salad is generally served as a side dish, your panzanella recipe can easily go main course: Tear a ball of fresh mozzarella into bite-size pieces for more heft, toss in some arugula or watercress for a bit more green, or add peaches and bacon for a summertime flavor bonanza.