The classic panzanella salad, with its key ingredients of fresh tomato, basil, and cucumber, is a quintessentially summer dish. But if you’ve got the basics on hand, why not improvise a different seasonal version? For this, I used green and yellow (surely hot-house) bell peppers, radishes, onion, and parsley. Soak the stale bread in cold water for about 10 minutes, longer if the bread is rock-hard-stale to start with. Squeeze the bread thoroughly until all the water is expressed. Crumble the bread into a salad bowl. Add your sliced veggies, olive oil, white vinegar, salt & pepper. Toss well and serve cold or room temp.