Inspired by the traditional Tuscan panzanella (bread salad), this summer special showcases the heirloom tomato in its many different colors and sizes, so be sure to select several different varieties. It’s so colorful and delicious that you may end up eating it every day during tomato season. Trouble is, the tomatoes lose their glamour when chilled, so eat and make it at one sitting—if possible.

INGREDIENTS | SERVES 4

• About 2 pounds heirloom tomatoes, cubed
• 3 cups bread cubes
• 1 cup pitted kalamata olives or ½ cup pitted Niçoise olives
• ½ cup sliced pepperoncini
• 1/3 cup crumbled feta cheese
• ¼ cup julienned fresh basil leaves
• 1/3 cup extra-virgin olive oil, or more as needed
• 3 tablespoons red wine vinegar
• 1 tablespoon minced garlic, or to taste
• Salt and freshly ground black pepper to taste

1. Combine the tomatoes, bread cubes, olives, pepperoncini, feta cheese, and basil leaves in a large salad or mixing bowl.

2. Mix together the olive oil, vinegar, garlic, salt, and pepper, stirring well. Pour over the tomato mixture, tossing to combine.

3. Set aside for 15 minutes so the bread can absorb the dressing before serving.

Nutrition

360 calories
26g fat
27g carbohydrates
6g protein
990mg sodium
5g fiber