Name: Panzanella
Yield: 6 to 8 Servings
Ingredients: 2 pounds tomatoes; 1/2 cup extra-virgin olive oil plus more for drizzling; 3 tablespoons (or more) red wine vinegar; 4 garlic cloves, minced; Fine sea salt and freshly ground black pepper; 1 loaf stale bread (such as country, Pullman, or ciabatta), cut into 1'-thick slices; 1 red bell pepper (optional); 1 yellow bell pepper (optional); 2 fresh chiles (such as Fresno or red jalapeño; optional); 1/2 cup black olives (such as Kalamata or oil-cured), pitted (optional); 1/4 cup salt-packed capers, soaked, rinsed, patted dry, coarsely chopped (optional); 4 anchovy fillets packed in salt, soaked, rinsed, patted dry, finely chopped (optional); 1 large bunch basil, leaves trimmed, stems discarded

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This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Recipe notes