Sungold Tomato & Cantaloupe Panzanella

Intended to be made during peak harvest season, don’t be shy about adding other ingredients at their prime - green beans, corn sliced off the cobb, peppers, leafy greens - to this Tuscan dish. The bread will become more saturated over time, which is just as addictive as when it’s still got some crunch. In the winter, create a heartier version with vegetables like sweet potato, radicchio, and fennel roasted with rosemary.

Serves 6-8

1 small fresh or stale loaf rustic bread (like ciabatta or baguette), torn or cut into 1-inch pieces
1 pint of Sungold tomatoes, halved (or 2 large sweet juicy tomatoes, cut into 1-inch cubes)
1 small ripe cantaloupe, peeled, seeded and chopped into bite-sized pieces (around 3 cups)
1 medium cucumber, seeded and sliced 1/2-inch thick
1 small sweet onion, thinly sliced
Juice of 2 lemons
6 tablespoons or more extra virgin olive oil
1/3 cup pitted olives or 3 tablespoons drained and rinsed capers, patted dry
1/3 or cup or more chopped basil and/or flat leaf parsley and/or mint
1/2 teaspoon salt and freshly ground black pepper 

1. If you are using stale bread, add it to a large bowl. If you are using fresh bread, place the pieces on a baking sheet and toast in a 300 degree oven until it becomes hard and golden but not brown, about 20 minutes. Add it to a large bowl.

2. Gently toss the bread with the tomatoes, cantaloupe, cucumber, onion, lemon juice, olive oil, salt, and pepper. Make sure the bread is well coated. Let the salad stand for 15 minutes, then gently toss in the olives, basil, mint, and more salt and pepper to taste.