As summer progresses, so does the influx of zucchini. Its abundance begs the same question every year: What do you do with all of it? Especially during the dog days of August, when even the idea of getting near a stovetop makes you sweat. My solution is to smash the heck out of it, give it a quick dip in a potent marinade, and enjoy it raw. Yes, raw. You’ll plow through so much zucchini each time you make this salad (two pounds a pop), you might need to buy more next time you’re at the market. And it’s a great make-ahead dish too. Stash it in a baggie (no need to worry about your salad getting smushed) and bring to any cookout, beach picnic, or poolside hang. —J.S.
Panzanella is toast masquerading as salad, and to me, this is a very good thing. As someone who would happily eat bread for, or at least with, every meal, I revel in the ability of torn shaggy croutons, kissed with olive oil and salt, to provide a base for whatever farmers market bounty is available. Tomatoes are a classic pick for the Tuscan bread salad, but why not reach for another peak-season ingredient, like peaches or plums? I’ll take any excuse to turn stone fruit into a main course. Salami, or really any cured meat, sets the tone with richness and salt, while sliced pickled chiles (along with some of their brine) offer a buzz of heat and floral flavor, the bridge between the sweet and savory elements of the dish. There’s no need to turn your oven on just to crisp the bread either; use a regular ol’ toaster, in batches if you have to, then tear it apart for an effortless summer salad. —Chris Morocco, food director
