Panzanella (Bread Salad) with Summer Vegetables
A backyard garden's worth of colorful summer veggies fill this beautiful potluck salad. The toasted bread chunks absorb the juices from the dressing and tomatoes, you won't believe how delicious they taste!
Bring a large pan of water to boil over high heat. Meanwhile, core the tomatoes and make a small shallow "x" in the other end. When water comes to boil, add the tomatoes and cook for 10 to 15 seconds until skin begins to loosen at the cuts. Using a slotted spoon, transfer to a bowl of ice water for 1 minute or until cool enough to handle. Remove skin and discard.