Meatless Monday: Italian Bread Salad, or, Panzanella
I’m obsessed with tomatoes this time of year: the good, local, heirloom fruits are making themselves available at farmers’ markets and in gardens, their perfect scent making me snacky all day long. Even on hot days, which this recipe from America’s Test Kitchen is perfect for. Feel free to use stale bread for the crouton (that’s probably what this salad was invented for, anyway) and if you don’t live in some sort of air-conditioned ice palace, feel free to heat them up on the stove top rather than in the oven. It’s an easy dish to personalize, too — maybe some avocado is called for? See the recipe at the link!