Take a classic panzanella but ditch the tomatoes, bump up the cucumbers, and load it up with scallions, parsley, capers, and basil—suddenly you have a greener-than-usual version. There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 300°F with rack in middle.
Step 2
Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.
Step 3
While bread cools, halve cucumber lengthwise, then core and thinly slice.
Step 4
Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.
Recipe notes
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