Seeking an in-season, mid-summer dinner idea I turned to Pinterest. Panzanella caught my eye. While I don't think I've ever had it before, it seems to be a chunky version of gazpacho and I love gazpacho. Tomatoes, cucumber, chunks of bread, extra virgin olive oil and vinegar.

Not enough of our tomatoes are ready to be picked so we biked down to the Grant Park Farmer's Market to see what we could find there. A colorful pint of mixed cherry and heirloom tomatoes caught my eye. On our way out of the market we ran into our friends Laura and AJ; they mentioned that Laura's sister-in-law (Ali Benjamin of the blog and book Cleaner Plate Club) has a great Panzanella recipe. As soon as I got home I pulled the book from my shelf and flipped to the tomato chapter. Her recipe calls for toasting the bread in the oven - which sounds more appealing then the recipe I had which calls for leaving the bread out overnight. AND it means we can try this sooner then later!