GOOD BREAD and GOOD TOMATOES

We’re heading into the heart of the growing season, when the perfect warm-weather supper needs nothing more than a plate of fresh tomatoes and cucumbers, a hunk of good bread, some soft cheese, and a glass of refreshing rosé. We're digging the new Allez bakery on Main Street.

PANZANELLA

Core and wedge heirloom tomatoes, preferably different varieties/colors. Halve a big handful of cherry tomatoes. Cut a red bell pepper into big chunks. Toss in a large bowl with a big pinch of salt and let sit 30 minutes. Add 2 cups of cooked heirloom beans. Make croutons out of good bread: Tear into big chunks, toss with olive oil, salt, and pepper, and bake until crunchy and golden. Toss tomatoes, peppers, beans, and croutons with your favorite vinaigrette, add a bunch of fresh herbs and chunks of Parmesan cheese. Season well with salt and pepper. .