Get Creative with Panzanella
Think panzanella is just stale bread and ripe tomatoes? Think again. The classic Tuscan bread salad is the perfect vehicle to showcase all manner of seasonal produce. Take, for instance, summer squash, which you can toss in either raw or grilled, and adorn with tons of fresh herbs (basil, flowering thyme, purslane) and a classic olive oil-balsamic vinegar dressing. Or cucumbers, which, when tossed with crusty bread, olives, pine nuts and anchovies, transport us straight to the Mediterranean. Or there's eggplant, which does quite well when roasted with a miso glaze and tossed with airy bread, sesame seeds, cilantro and scallions. The point is, panzanella is a blank slate—let whatever's overflowing at the market be your palette.