Panzanella
I found this recipe while flipping through the tomato section of 'Asparagus to Zucchini' the other day and decided it was a must make. That was the right decision. I was not familiar with panzanella, but after making it, I think of it as the Italian version of Gazpacho...tomatoes, cucumbers, onions, bread (not all gazpacho recipes call for bread, but I've seen a few), and olive oil, served cold. The main differences are the texture, panzanella is much more rustic, and the basil, which makes panzanella taste like a sunny bowl full of Italy. It's a great dish for hot summer days.
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