Welcome to What's Cooking, our version of a good old fashioned recipe exchange! Share your recipes with us to be featured! Our team created this series as a way to exchange recipes between club members and friends around the country—sort of like setting the table together, even with miles between us. This recipe is part of our Summer 2026 Club, celebrating the arc of summer with three tomato recipes.
MARTHA'S PANZANELLA-ISH SALAD
FROM MARTHA: "This is my not-authentic-but-delicious panzanella, which I eat all summer long at BBQs, potlucks, and park picnics. It's a real winner! If you can't find early girl tomatoes, cherry tomatoes will do."
INGREDIENTS
• Good bread (we love seeded sourdough)
• Dried herbs—we love oregano, basil, and sage. Cracked fennel seed is you're freaky!
• Early Girl tomatoes (sub for cherry tomatoes if you need!)
• Arugula
• Good olive oil
INSTRUCTIONS
Start by making croutons: cut your bread into ~1 inch cubes, tossed in ample olive oil, salt, and herbs.
Bake in the oven at 350°F until crispy outside, chewy inside.
While the croutons bake (but keep an eye on them!), cut your tomatoes to roughly half the size of the croutons. You definitely need to cut them, because the juices from the tomatoes are what help make the dressing.
Remove croutons from oven once they've reached nice and golden brown. Once cooled, toss with cut tomatoes.
Garnish with arugula, keeping in mind that the ideal ratio is 48% tomato, 48% bread, 4% arugula.
The ample olive oil, herbs, and juice from the tomatoes should be enough to dress the salad. If needed, add more salt, oil, and—if tomatoes are too sweet—a splash of vinegar, to taste.
Winner!
