Panzanella

Traditionally associated with Toscana, bread salad was, historically, a practical way to make use of bread that had hardened with age. The bread was soaked in water and vinegar to soften, tossed with whatever vegetables were on hand, and a protein, if there was any available. Featuring tomatoes, cucumbers, bell peppers, and basil, this is a summer garden recipe, but bread salads needn’t be confined to that season. A winter version might include pickled or oil-preserved vegetables and preser