Bowled-Over

Think of panzanella as a rustic Italian peasant supper or your favorite cheese and tomato sandwich served in a bowl. Either way, the hearty toasted bread salad is a delicious one-dish meal that involves the barest amount of cooking.

Cubes of toasted bread soften slightly when they are tossed in a vinaigrette with tomatoes and mellow bocconcini--bite-sized balls of fresh mozzarella that have the sweet milk flavor of fresh cheese.

This salad recipe is more a guideline than a set of exact instructions. Experiment with some of the wonderful varieties of heirloom tomatoes available this time of year in an assortment of colors. Try adding other vegetables or even a well-drained can of tuna and capers.

For dessert, stick to the uncooked theme by serving fresh figs with a scoop of ricotta cheese and a drizzle of honey.

Menu (30 MINUTES OR LESS)

Panzanella

Figs With Ricotta and Honey

PANZANELLA

1 (1-pound) loaf Italian-style country bread

1/2 red onion, diced

1/4 cup Sherry vinegar

1/2 teaspoon salt

Pepper

2 pounds tomatoes, any color or variety

1/2 pound bocconcini or fresh mozzarella cheese

1/4 cup olive oil

1/2 bunch basil, chopped

Cut bread into 1-inch cubes. Place on lightly oiled baking sheet and toast at 375 degrees until crunchy, about 15 minutes.

While bread is toasting, combine red onion, vinegar, salt and pepper to taste in bowl and set aside to marinate.

Cut tomatoes in half horizontally and gently squeeze out seeds. Cut tomatoes into pieces about same size as bread cubes. Cut bocconcini in half or, if using larger ball of fresh mozzarella, cut into bite-sized pieces.

Whisk olive oil into vinegar mixture, then add tomatoes and mozzarella. Just before serving, add bread cubes and basil and toss.

4 servings. Each serving contains:

646 calories; 1,191 mg sodium; 46 mg cholesterol; 27 grams fat; 78 grams carbohydrates; 24 grams protein; 1.73 grams fiber.

FIGS WITH RICOTTA AND HONEY

1 (1-pint) basket fresh figs

1/2 pound ricotta

2 tablespoons honey

Halve or quarter figs. Mound ricotta in center of plate and drizzle with honey. Scatter figs around outside.

4 servings. Each serving contains:

172 calories; 49 mg sodium; 29 mg cholesterol; 8 grams fat; 21 grams carbohydrates; 7 grams protein; 0.68 gram fiber.

COUNTDOWN:

30 minutes before: Preheat oven to 375 degrees; cut bread; toast.

25 minutes before: Chop onion and add to bowl with vinegar, oil, salt and pepper.

20 minutes before: Cut tomatoes and cheese and add to salad. Cut figs.

5 minutes before: Add bread and basil to onions; toss.

Before dessert: Scoop ricotta, drizzle with honey and garnish with figs.

INGREDIENTS

Shopping List:

1 pound loaf Italian-style bread

1/2 pound bocconcini or fresh mozzarella

2 pounds tomatoes

1 red onion

1 bunch basil

1 pint fresh figs

1/2 pound ricotta

Staples

Olive oil

Sherry vinegar

Salt

Pepper

Honey