Sometimes it's just too damned hot out to think about turning on the stove or the oven.
Hot weather, coupled with the first harvest of sun-ripened, don't-taste-like-cardboard tomatoes, means one dish to me: panzanella, which is an Italian bread salad.
Now, to be honest, there are as many recipes out there for panzanella as there are for my-Italian-grandmother's-world's-greatest tomato sauce. But I am hooked on this one, which I have adapted a bit over the years from one that I received via the Splendid Table newsletter.
Can a person truly be in love with a salad? I say yes, because I am.