Panzanella, a rustic Italian salad made of day old bread and tomatoes tossed in olive oil with a touch of vinegar, also makes a suitable one-dish supper with the right ingredients. Think of this dish as a more advanced version of bruschetta or a deconstructed pannini sandwich.
Tonight, we enjoyed this salad with crusty sourdough bread chunks, local tomatoes, cioppolini onions, black olives, cucumbers, blanched Italian flat beans, chopped basil, toasted pine nuts and sliced mild Italian sausage. All of the vegetables came from this week's CSA delivery and our garden. You can, and should, add or subtract ingredients that are in-season, appealing and readily available. A loose version of this recipe can be found at Epicurious.