Recipe: Panzanella-Caprese

The next time you make caprese—that classic summer salad of fresh mozzarella, tomatoes, and basil—try adding homemade croutons to turn the dish into a sort of panzanella-caprese hybrid. My favorite way to make croutons is to cut or tear slices of bread into bite-size pieces, then toast them in a skillet over medium heat with a generous amount of olive oil until golden and crisp. Season with a few pinches of flaky salt. You don’t really need a recipe for caprese, but it’s worth mentioning that tomato often benefits from a splash of red wine vinegar. Drizzle plenty of good olive oil over everything, and you’re all set.