We tried this recipe based on our pantry: https://www.seriouseats.com/recipes/2015/09/classic-panzanella-salad-recipe.html
Our modifications: we used 2/3 lb sliced Whole Foods pain de campagne (country bread), which we cut into bite-sized pieces. After lightly coating them with olive oil, we sprinkled about 1 tsp dried Greek oregano before toasting in the oven (at 400 for 7-10 mins, turning over once). Second, we used 3 vine-ripened medium tomatoes (see Note below) and 3 tiny cherry tomatoes (the latter from our balcony garden). Fourth, we used a mix of white and red wine vinegar (1 Tbsp each), reduced the olive oil to 2-3 Tbsp, and omitted the fresh basil. Finally, while tasting the dressing, we found it a little sour, so we added 1 tsp sugar and about 2 tsp fruit-infused white balsamic vinegar. (Sept. 2017)
Note: We later learned that coring the tomato (removing the liquidy seeds) before chopping creates a better texture for the salad. It’s less soggy. (June 2020)
Cooking Adventures 