Panzanella salad is simply an Italian bread and tomato salad. It's a classic as far as summer salads go and it really couldn't really be any simpler. And it's perfect for those sweltering days when turning on the oven isn't an option.

This past weekend, I ventured into our local farmers market and spied the most beautiful array of heirloom tomatoes. I bought a few pounds worth and wanted to make something simple to utilize their sweetness. While a panzanella often is only bread, tomatoes, basil and vinaigrette, it often is thought of as a "leftover" salad. So when I spied a crook neck summer squash (a relative of the zucchini) and some escarole in the depths of my fridge, into the salad they went.

Basil is traditional herb here, but parsley or mint would be a wonderful addition to this salad. As far as vinaigrettes go, everyone has their own personal preference. I kept mine simple using balsamic vinegar which has some nice sweet notes to help balance out the sharpness, but any good vinegar should do nicely here. After you've given everything a good toss, make sure you eat it right away. A day old panzanella salad would probably turn to mush - not that you'll have anything leftover.

Panzanella Salad
1 -2 lbs cherry tomatoes, cut in half
1/2 red onion, sliced thinly 1 small zucchini or summer squash, diced
1/2 loaf of good day-old sourdough or peasant-style bread, cubed
1 cup fresh basil, torn or cut into a chiffonade
1/2 head of lettuce (Romaine or arugula works fine here)

Dressing:
1/2 cup olive oil
1/3 cup balsamic vinegar
1 large clove garlic, minced
salt & pepper

In a large bowl, combine the tomatoes, red onion, and zucchini. Pour the dressing over top and let flavors mingle for 10 minutes. Toss in the bread, lettuce and basil, giving everything a final toss so that everything combines nicely. Serve immediately.

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