Panzanella, the Tuscan salad of stale bread, tomatoes, and herbs dressed with oil and vinegar, is ideal for the waning tomato season and a good platform for improvisation.
rainey likes to use stale ciabatta, which soaks up the tomato juices and vinaigrette well. She adds thinly sliced fennel, chopped fennel greens, and red or yellow bell peppers, and lets it rest 6 to 8 hours, so the flavors really blend and mellow. chowser makes a caprese version with bocconcini, grape tomatoes, and basil. And CHOW’s panzanella recipe has cucumbers and a lemon vinaigrette.