Panzanella, a Tuscan bread salad: fresh grape tomatoes, parmisian and a splash of balsamic

Bread, bread & more bread... Photo courtesy of Agricultural Research Service.

One of the unsung heroes of the Italian food pantheon lies with a Tuscan treat typically served in the summertime. Italians traditionally make the dish with tomatoes, basil and -- most importantly -- leftover crusty bread.

While this may sound strange to American ears, the bread holds the salad together and acts like the blank canvas on which the chef creates his often-spontaneous and delicious masterpiece.

With that being said, take this recipe with a grain of salt. Think of panzanella like the Italian, salad version of meatloaf or soup, in that at any given moment, whatever veggies you have lying around in your fridge can make a flavorful, magnificent salad. So keep a loaf of crusty bread and some tomatoes on hand, just in case the craving strikes!