Panzanella

This is the Kind of recipe, if you can call it a recipe, that sounds awful and tastes delicious. Like many of Tuscany’s deceptively simple dishes, it relies on perfectly fresh ingredients (apart, of course, from the stale bread!) and the idiosyncracies of individual cooks. Some less generous cooks use mostly onions and bread for panzanella, but it is best made with masses of very red and juicy tomatoes when they are at their ripest from June until the end of August. Don’t be put off by the