Panzanella, the summer Tuscan bread salad, is a blank canvas that exalts the freshest seasonal flavors: juicy, ripe tomatoes, crisp cucumbers, spicy red onion, and fragrant basil leaves. It’s dressed with vinegar and extra virgin olive oil, then stashed in the fridge so that all the flavors can mingle into a refreshing salad. Why not dress it with fall flavors? You can make a panzanella salad fit for the season with pan-fried butternut squash and carrots, a handful of meaty olives, and caramelized red onions, to add a sweet and sour touch. When it comes to dressing the salad, opt for a lighter apple cider vinegar that won’t steal the show from freshly pressed extra virgin olive oil, which will release all its peppery, grassy aromas once it touches the hot vegetables. Serve as a seasonal appetizer, bringing the olio nuovo bottle to the table so that everyone can drizzle …