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A traditional Italian salad, this is a brilliant way to enjoy the season's new baby tomatoes. It's best eaten at room temperature and can be made a few hours ahead and simply set aside until you want to serve it.
If you don't have time to set the panzanella aside, it's very easy to turn this recipe into bruschetta. Toast the bread until browned, then top with the tomato mixture and serve it immediately.
This recipe was first published in March 2002.