Nancy Silverton’s Panzanella Toast

The best kind of salad is a bread salad. Not a salad with bread, but a bread-based salad, with vegetables as supporting actors—aka panzanella. Nancy’s take on the Tuscan staple features a rainbow of fresh ingredients—tomatoes, onions, celery, peppers, fennel, capers, olives, mint, and basil—and instead of tossing the bread into the salad, the chef and co-owner of the Mozza Restaurant Group uses it as the bas