panzanella

     This is the perfect dinner salad for a hot summer day. It utilizes that last half of the baguette you had for dinner last night... or the night before.

     It can be made with any type of bread, in fact... or a mixture of breads. I've even frozen leftover bread to save for panzanella or Italian Bread Soup.
     You can add other things you like, or leave out some of the following ingredients, if you are offended by them. I have seen recipes using blanched green beans, mushrooms, cucumbers, asparagus, or any number of veggie combinations.
     So, mix it up. Get creative. Try different types and colors of tomatoes. Remember those lovely vegetables you bought at the Farmers' Market last week? You haven't cooked them yet, have you? They are languishing in the bottom drawer of your fridge as their nutrients slowly slip away... Toss them in!
Ingredients
6 cups old crusty bread, cut into large cubes
5 Roma or mixed heirloom tomatoes of varying size and color, cut into large chunks
1 small onion, roughly chopped
1/2 c. roasted red or yellow pepper
1 can hearts of palm, drained and sliced
1 cubanella pepper, chopped
1/4 c. pepperoncini, chopped
1/4 c. pitted Kalamata olives, chopped
1/2 c. green Sicilian olives, chopped
2 oz. flat anchovy fillets, drained and finely chopped
1/4 c. basil leaves, torn
zest and juice of a nice, fat lemon
3 T. red wine vinegar
1/4 c. extra virgin olive oil
a splash of brining liquid from the pepperoncini
kosher salt
freshly ground black pepper
handful of small leaf greens, such as baby spinach, arugula or mache'
Directions
Place bread, tomato, onion, peppers, hearts of palm, pepperoncini and olives in a large bowl. In a small bowl or food processor, mash anchovy fillets. Add basil, lemon zest and juice, vinegar, oil and brining liquid. Blend, then season with salt and pepper. Dress salad with dressing, tossing in greens at the last minute and enjoy.

Dinner in a hurry... in and out of the kitchen, quick! It is the very best summer menu idea, yet.