The Food Lab's Asparagus Week, Day 5: Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing
I love a good classic panzanella—stale bread tossed with fresh ripe tomatoes, olive oil, and perhaps some basil and vinegar. That is, I love it during tomato season when I have access to completely fresh-off-the-vine, summer-ripe tomatoes. Any other time of the year, panzanella can go over to the corner and suck it. There are, thankfully, other things available this time of year that can be used to riff on the same concept. Asparagus comes to mind.