Panzanella, the classic Italian salad of sun-split tomatoes and crisped croutons flush with a bold vinaigrette, is the pinnacle of the late summer harvest.

And if we were in Tuscany, home of the original panzanella, and sipping chianti as the sun sinks into the hills, that dish might include a whole lot more — roasted red peppers or roasted eggplant, or blanched green beans, perhaps tomatoes.

In Italy, panzanella simply means bread salad. Born of Italian thrift and creativity, it’s a delicious way to dispatch stale bread and what’s left in the garden. This recipe was inspired by a bounty of plump, almost too-ripe, red bell peppers from the farmers market. It showcases their sweet, smoky nature when blistered under the broiler or on the grill, and it relies on a few slices of stale miche, baguette or ciabatta.

Though some recipes recommend soaking the bread in water first, that step washes out its flavor and texture. Lightly toasted dried-out bread has the best texture, crisped on the outside and chewy within and just absorbent enough to soak up all the salad’s components.

The backbone of this salad is the fragrant basil vinaigrette. Simply whizz together handfuls of garden-fresh basil, peppery olive oil, fresh garlic and a splash of snappy red wine vinegar. The bread, when well toasted, won’t turn to mush as the salad rests and the ingredients meld together.

This is a wonderful make-ahead summer salad. Turn it into a vegetarian meal by adding a cupful of cooked white beans and/or mozzarella and shredded Parmesan cheese. For omnivores, toss in grilled chicken, sausage or salmon. It will hold up for a potluck, backyard barbecue, picnic or an easy and elegant dinner on the deck. Don’t forget the chianti.

Harvest Panzanella

Serves 6.

You can make this ahead, just be sure to toast the bread well so it doesn’t turn to mush as the flavors meld together. Use any fresh veggies you have on hand. This recipe features roasted peppers but tomatoes, corn and green beans all work beautifully. Add a few olives for color and punch. From Beth Dooley.

4 large red bell peppers (about 2 lb.)

½ c. extra-virgin olive oil, divided

Coarse salt

Freshly ground black pepper

1 small onion, thinly sliced

½ baguette or country-style bread, cubed into 1-in. squares (about 10 to 12 c.)

2 cloves garlic, minced

3 tbsp. red wine vinegar

Generous pinch red pepper flakes

¼ c. chopped fresh basil

2 tbsp. chopped parsley

Directions

Preheat the broiler on high or prepare the grill. Toss the peppers with 1 tablespoon of the oil and season with the salt and pepper.

Roast the peppers, turning occasionally until their skins are blackened and blistered all over, about 10 to 12 minutes. Remove and cover with a kitchen towel or set in a paper bag to cool for 15 minutes. Peel and seed the peppers and cut into 1- to 2-inch pieces. Transfer to a large bowl and add the onion.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Scatter the bread cubes over the baking sheet and drizzle with 2 tablespoons of the oil, tossing until well coated. Season with salt and pepper and toast in the oven, shaking the pan occasionally, until crisped and brown, about 8 to 10 minutes. Remove and allow to cool.

Put the garlic, vinegar, pinch of red pepper flakes, basil, parsley and the remaining oil into a blender and whizz together.

Transfer the toasted bread cubes to the bowl with the vegetables and toss with the vinaigrette. Taste and adjust the seasoning, adding additional oil and vinegar, salt, red pepper flakes, and black pepper as necessary. Cover and allow the flavors to mingle at least 1 hour or up to 4 hours before serving.

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Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.

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