It's still technically summer for another week. There's time for one salad full of tomatoes, peppers and basil before we migrate to braises, stews and soups. Ina Garten's recipe for Panzanella is easy, simple and full of summery flavor (recipe here). I added Moroccan oil cured olives to the salad (one of my favorite things). They have the most lovely salty, winey and intense olive flavor and provide a nice counterpoint to the fresh flavors and textures of the vegetables.
