Like many Italian dishes, panzanella (pahn-zah-NEHL-lah) was probably first made out of necessity—combining stale bread with readily available fresh garden vegetables. This classic bread salad, full of juicy tomatoes, is like summer on a plate. For added color, we chose to use a combination of yellow and red heirloom tomatoes. If you prefer a drier panzanella, toast the bread before tossing it with the tomato mixture.