Panzanella, the classic Italian salad of sun-split tomatoes and crisped croutons flush with a bold vinaigrette, is the pinnacle of the late summer harvest.
And if we were in Tuscany, home of the original panzanella, and sipping chianti as the sun sinks into the hills, that dish might include a whole lot more—roasted red peppers or roasted eggplant, or blanched green beans, perhaps tomatoes.
