Panzanella is a Tuscan-style salad traditionally made with chunks of toasted or grilled artisan bread. Like croutons, only better.

Panzanella

Preheat oven to 350F. Slice or tear breads into 1-inch cubes. You should have about 4 cups of bread. Combine olive oil, lemon zest, salt and pepper. Add bread cubes, tossing to coat. Transfer bread to a rimmed baking sheet. Bake for 10 to 15 minutes or until crisp and firm but not browned. Cool.

Toss together tomatoes, cucumber, summer squash and shallot in a large bowl. Add bread and vinaigrette, tossing to coat well. Drizzle with lemon juice. Just before serving top with basil and, if desired, lemon zest.