A beautiful day calls for an outdoor lunch, even if I'm only preparing it for myself. It just takes five minutes and a few ingredients to whip up this delicious panzanella - bread and tomato salad. Day old Italian bread is best, but for today, toasted leftover heels from our sandwich bread will do just fine! No worries about exact measurements here, just chop up some ripe tomatoes, cucumber, and fresh basil. Then add a little balsamic vinegar and olive oil. I always have capers on hand and love to toss those in as well. Chop up your warm toast, add it in and head outdoors!
