Panzanella, your classic Mediterranean tomato-bread salad is a great way to play up end-of-season tomatoes and use up tired bread, too. Plus, it feeds a crowd. You can stretch and embellish it by adding any number of ingredients, including drained chickpeas, chopped cooked green beans, kalamata olives, diced cucumber or chopped roasted peppers, but at heart, the recipe relies on good bread and ripe tomatoes.
Panzanella can be heavy on the oil. Here, the dressing features the collected juice of chopped tomatoes, keeping it light and bright.
Recipe doubles easily, sturdy enough to handle sitting around at a picnic or buffet.