<a href="http://3.bp.blogspot.com/_0mNacsCO8PI/S_2G3zEMXUI/AAAAAAAAAPk/qOO6G52Rx5Q/s1600/panzanella+008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/S_2G3zEMXUI/AAAAAAAAAPk/qOO6G52Rx5Q/s320/panzanella+008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475681015111114050" /></a><br />This could be the best salad that I have ever eaten...no lie...I wouldn't falsify such a grandiose statement.  Try it, and let me know if you disagree.  P.S. It is best when washed down with a glass of chianti on a lazy Sunday (or Thursday, if you will) afternoon. (P.S. Did I mention how terribly easy it is to throw together?)<br /><br /><a href="http://www.boston.com/lifestyle/food/articles/2010/05/26/recipe_for_panzanella_the_traditional_italian_salad/">Panzanella</a><br />The Boston Globe, May 26, 2010<br /><br />Serves 6<br /><br />The traditional Italian salad panzanella was born from the need to use up stale bread. Some versions call for soaking the loaf in water. It’s more luxurious to rub a crusty baguette with olive oil and garlic and grill the pieces for a few minutes, lending smoky notes to the finished bowl of arugula, tomatoes, and red onion. For a pretty presentation, choose multicolored cherry tomatoes.<br />  <br />1  baguette, halved lengthwise <br />5  tablespoons olive oil <br />Salt and pepper, to taste <br />3 cloves garlic, halved <br />1/2  pint cherry tomatoes in mixed colors, quartered <br />2  large tomatoes, cut into wedges <br />1  small red onion, thinly sliced <br />1  bunch fresh arugula, stems trimmed <br />1/3  cup chopped fresh basil <br />1/4  cup balsamic vinegar <br />4  ounces fresh goat cheese, crumbled <br /><br />1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium.<br /><br />2. Brush the baguette with 3 tablespoons of olive oil and sprinkle with salt and pepper.<br /><br />3. Grill the baguette for 2 minutes on a side or until crisp and slightly charred. Remove bread from grill and rub with garlic cloves. Tear into bite-sized pieces.<br /><br />4. In a large bowl, combine grilled bread, cherry and regular tomatoes, onion, arugula, basil, vinegar, and 2 tablespoons olive oil. Sprinkle with salt and pepper. Toss gently.<br /><br />5. Divide the salad among 6 plates and sprinkle with goat cheese.