I love bread salads, aka panzanella, and this recipe from Dr. John McDougall, author of The Starch Solution and advocate of a plant- and starch-based diet, is bursting with summer flavors.

Summer Tomato Panzanella

Serves 4

Ingredients:

• 1 loaf fat-free French or Italian-style bread, crusts on, cut into 1-inch cubes
• 1 cucumber, cut into 1/2-inch cubes
• 1 green bell pepper, seeded and cut into 1/2-inch cubes
• 3 ripe tomatoes, cut into 1/2-inch cubes
• 1⁄2 cup chopped fresh basil
• 1/2 cup kalamata olives, pitted and cut into quarters
• 1 cup bottled vinaigrette
• 3 cloves garlic, crushed or minced
• 2 tablespoons hot water
• 2 tablespoons vegetable broth
• 2 teaspoons balsamic vinegar

Directions:

1. Preheat the oven to 300 degrees F.
2. Spread out the bread cubes on a baking sheet and bake for 15 minutes to dry. Let cool on the sheet.
3. Put the cucumber, bell pepper, tomatoes, basil, and olives in a large bowl.
4. In a small bowl, whisk together vinaigrette, garlic, water, vegetable broth, and vinegar.
5. About 15 minutes before serving, add the toasted bread cubes to the vegetable mixture and mix to distribute the ingredients evenly.
6. Add the dressing and toss again. Let the salad stand for 15 minutes before serving to allow the bread cubes to soak up some of the dressing.

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