Our panzanella salad is the perfect showcase for beautiful summer produce as well as a miraculous way to revive bread that’s gone a little stale.
We use Pain D’Avignon’s crusty and airy pane francese to lend some welcome heft to this light but flavor-packed meal and to help soak up all the juices from the ripe, peak-season tomatoes, but any rustic peasant bread or sourdough would work here.
Capers, olives, and a large handful of basil add a bright, herbal element to this salad so that it has a little of all the things you start to crave when the heat kicks in and the market is overflowing with gorgeous tomatoes, cucumbers, and peppers. We also toss in a handful of arugula for a peppery jolt to help round things out, and for a vegan version, just omit the ricotta salata.
What more could you ask for—an excuse to eat local, sun-kissed tomatoes all summer long and an ingenious way to use up all those heels of bread you have lying around!