This recipe is super flexible and open to adaptation. You can add radishes or white beans. Fold in almost-stale bread (I like homemade garlic croutons) for panzanella. Add avocado or a medley of your favorite summertime herbs. It’s a simple salad, so the better the produce, olive oil, and salt, the better the salad will taste. It also makes excellent picnic fare: Because it’s best prepared a bit ahead, the flavors are given time to meld. Feel free to scale up; I often do. <br /> <br />I pair it with everything. I have been known to drink the tomatoey-vinaigrette that collects at the bottom of the bowl. It’s that good.

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