Took this flavorful salad to our company picnic yesterday. Perfect for using all those garden tomatoes, zucchini, and basil.

PANZANELLA

Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. water
1 clove garlic, crushed
1/4 tsp. salt
1/2 tsp. fresh ground pepper

Salad:

2 cups diced zucchini
2 cups diced yellow squash
1 Tbsp. olive oil or vegetable oil
6 large ripe tomatoes, chopped
1 red onion, chopped
1/2 cup sliced green olives
1 cup flat-leaf parsley, chopped
1 cup fresh basil, chopped
1 red pepper, roasted and peeled (I used the kind from a jar called "antipasti peppers")
1 pound sourdough or Italian or French bread

Combine dressing ingredients and let sit an hour or so.

Saute zucchini and squash in oil at high heat until it browns slightly. Allow to cool. Add remaining ingredients (except for bread) and dressing and let sit in refrigerator several hours.

Prepare bread: Remove crust, then cut or tear into 3/4" cubes. Toast in 350 degree oven for 8-10 minutes. Store in airtight container or zip-loc until serving time.

To serve: About 30 minutes before serving time, add bread to salad to absorb juices.

Sooooo good and summery tasting.