Heirloom tomatoes are obviously the stars of this panzanella. Since most of the flavor and color in this recipe comes from the tomatoes, be sure to start with perfectly ripe, juicy tomatoes. In addition to the tomatoes, you will also need a small cucumber, a shallot, fresh dill, fresh basil, a ciabatta roll, extra virgin olive oil and red wine vinegar .
If you don’t have ciabatta bread handy, says Olayinka, “I also made a recipe with sourdough bread that worked well.” If you run out of vinegar, try replacing it with fresh lemon or lime juice. And if dill and basil aren’t your preference, Olayinka says you can swap them out with whatever fresh herbs you like.