We prepare panzanella with fresh vegetables, tuna, and a fragrant dressing. We add crispy croutons made from spelt bread, sautéed in butter with garlic and parsley. We finish the dish with a sprinkle of olive oil and Maldon salt.

In Tuscany, panzanella was made with whatever was on hand. In America, it became more generous and vibrant. It’s the taste of summer, sunshine, and long lunches that imperceptibly turn into evenings.