Panzanella, the classic Italian salad of sun-split tomatoes and crisped croutons flush with a bold vinaigrette, is the pinnacle of the late summer harvest.

And if we were in Tuscany, home of the original panzanella, and sipping chianti as the sun sinks into the hills, that dish might include a whole lot more — roasted red peppers or roasted eggplant, or blanched green beans, perhaps tomatoes.

In Italy, panzanella simply means bread salad. Born of Italian thrift and creativity, it’s a delicious way to dispatch stale bread and what’s left in the garden. This recipe was inspired by a bounty of plump, almost too-ripe, red bell peppers from the farmers market. It showcases their sweet, smoky nature when blistered under the broiler or on the grill, and it relies on a few slices of stale miche,

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