Summer Panzanella Salad

We clearly never tire of tomatoes in the summer months, and this is just another inspired way to use them. In this seasonal take on panzanella, the bread and tomatoes form the base of the salad, which is embellished with cucumber, onion, and basil and dressed with a garlic-shallot vinaigrette. In other seasons, use what is available. For example, in spring, omit the tomatoes and basil and add blanched asparagus, thinly sliced sugar snap peas, and fresh chives and tarragon.