When it's too hot to cook, just step outside and gather tomatoes and basil from your garden, cut up some day-old country bread and make this flavorful, easy salad, our take on the classic Italian bread salad known as panzanella.

Makes 6 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
4 cups diced seeded tomatoes (1 1/2 pounds)
2 cups cubed whole-wheat country bread (5 ounces), crusts removed
1/4 cup thinly slivered red onion
3 tablespoons chopped fresh basil
2 tablespoons capers, rinsed
4 4 1/2-ounce cans sardines (see Ingredient note), optional

Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil and capers. Toss to combine. Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.

NUTRITION INFORMATION: Per serving: 168 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 3 g fiber; 275 mg sodium.

Nutrition bonus: Vitamin C (60% daily value).

1 Carbohydrate Serving

TIP: Ingredient Note: Our test kitchen is fond of Bela brand sardines from Olhao, Portugal. They are firm, lightly smoked and succulent.