Summer Panzanella

Preheat an oven to 350°F (180°C). Lightly coat 2 of the beets with olive oil and set on a sheet of aluminum foil. Wrap them loosely, but fold all the edges shut so that they’re in a pouch. Roast for 35 minutes, or until you can insert a knife into them easily. Using a mandoline, thinly shave the remaining raw beet. Set aside separately.

Meanwhile, make the vinaigrette. Cut the two red heirloom tomatoes in half and sprinkle generously with salt. Let them sit for a few minutes, then place them in a blender. Add the red wine vinegar and 1/4 cup olive oil and blend until smooth. Refrigerate until ready to use.

Tear the bread into bite-size pieces. You want the pieces to have a rustic look, so don’t use a knife. In a large sauté pan over medium heat, pour just enough olive oil to coat the pan. Working in batches if necessary, add the bread to the pan in a single layer and toast, tossing the bread occasionally, until it’s crisp on the outside but still has some chew.

To assemble the salad, cut the vegetables as follows and transfer all to a large bowl as you finish cutting them. Cut the remaining tomatoes into both wedges and slices to create a variety of shapes. Slice the cucumber in half lengthwise, then cut diagonally into thick slices. Cut the roasted beets and the peach into wedges. Slice the kernels from the ear of corn. Slice the red onion into thin rounds, then break into smaller circles.

Add the vinaigrette to the vegetables and toss to coat. Add the toasted bread and toss again. Season with salt and pepper and drizzle with olive oil. Arrange the vegetables on a serving platter. Top with the shaved raw beet, olives and herb leaves. Top the salad with dollops of fresh ricotta and a few long chive tendrils. Sprinkle with a little more salt and pepper, drizzle with olive oil and serve immediately. Serves 4 to 6.

Adapted from Inside the Test Kitchen: 120 New Recipes, Perfected, by Tyler Florence (Clarkson Potter, 2104)