The Transylvania Times -

Ripe summer tomatoes require nothing more than to be sliced, drizzled with fruity extra-virgin olive oil and sprinkled with sea salt and fresh pepper. But when you need a side dish that’s a little more substantial, consider panzanella, the rustic Italian tomato-bread salad in which the fruit is cut into chunks, tossed with bread pieces and dressed with olive oil and vinegar.

When done well, the tomatoes give up some of their sweet juice, which mixes with the tangy dressing and moistens the dry bread until it’s soft and just a little chewy.

But the line between lightly moistened and u...