My kingdom for panzanella. The bread and tomato salad is like the best summer sandwich in the world, all mixed up and served in a bowl.
In its simplest configuration, cubes of day-old bread are tossed in olive oil with some garlic, salt, torn basil and a bunch of chopped tomatoes -- and let to sit just long enough for the flavors to permeate and the bread to soften while still retaining some texture. It is so good.
From there, anything can happen: Onions, bell peppers, cucumbers, olives, cheese, capers, and vinegar are all popular additions. If you'd like more specific guidance for a slightly more complicated version, Ina Garten's recipe is a good place to start.