Summer Tomato Panzanella

Instructions

1. 1

   Toast the bread: Heat 1 tbsp olive oil in a skillet over medium. Add torn bread and toast, tossing, until golden and crisp at the edges, 6–8 minutes. Transfer to a bowl to cool slightly — we want some chew left, not cracker-dry.

2. 2

   Make the dressing: Whisk together 1/4 cup olive oil, red wine vinegar, Dijon, minced garlic, a good pinch of salt and a few grinds of pepper. Taste and adjust — it should be bright and a little punchy.

3. 3

   Build the salad: In a large bowl combine tomatoes, cucumber (if using), red onion, capers or cornichons, and parsley/arugula if using. Pour half the dressing over and gently toss so the tomatoes start releasing juice.

4. 4

   Combine with bread: Add the toasted bread and torn basil to the tomato mixture. Pour the remaining dressing over everything and toss gently so the bread soaks up some of the juices but doesn’t collapse completely. Let rest 10 minutes at room temperature for flavors to marry.

5. 5

   Finish and serve: Taste for salt and pepper (tomatoes can be shy). Serve at room temperature alongside your grilled cheese — the tangy, juicy panzanella will cut through the richness beautifully.

6. 6

   Make-ahead tip: You can assemble and let it sit for up to 1 hour before serving; if it softens too much, add a few extra toasted bread pieces right before you serve.