madbaker | Panzanella is a lesser-known commedia character.

This week's Resolution Recipe: Panzanella.
"This Tuscan bread salad is exactly the thing to make at the height of tomato season, when there are a couple of overripe heirlooms oozing all over your countertop and it's just too hot to cook."

2 lbs ripe tomatoes (a mix of varieties and colors is nice)
3 oz fresh mozzarella, in bite-size pieces
1/2 cup thinly sliced red
1 clove garlic, minced (Ha! I used... more.)
2 Tbsp red wine vinegar, divided
1 Tbsp chopped fresh basil
pinch salt and pepper
pinch crushed red pepper flakes (optional)
1/4 cup olive oil
1/2 cup thinly sliced cucumber
1/2 cup torn parsley and cilantro leaves and stems
4 oz stale ciabatta, cut in 1" cubes (I used house-made sourdough)
1 6-oz can tuna, drained
1 Tbsp capers, ditto

Cut the tomatoes into bite-sized pieces and put them in a large bowl. Add the mozzarella, onion, garlic, 1 Tbsp vinegar, basil, salt, pepper, and red pepper flakes if using. Toss to coat and set aside.

In a medium bowl, combine remaining 1 Tbsp vinegar, and more salt and pepper. Whisk in the oil until well combined, then stir in the cucumbers and parsley.

Add the bread cubes, cucumber mixture, tuna, and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more oil, vinegar, salt, and pepper just before serving.

What worked: Tasty, similar to a caprese but with more stuff. The high-quality smoked tuna we used added a nice flavor.

What didn't: I made this in the height of summer in San Francisco, meaning cloudy and cool. It was not too hot to cook but I made it anyway. It might have been nice with a bit more mozzarella.

Will I make it again? This will go into the rotation during tomato season.