I bought my first serious cookbook, James Beard Cookbook of the Year Sauces by James Peterson, during the culinary basics boot camp in culinary school, per the recommendation of the class instructor. Then, nine years later, I couldn’t believe my eyes. The author sat right next to me at the Symposium for Professional Food Writers, preceding him leading small group discussions, and capped off with an intimate dinner. You could say I’m a fan.

Just recently, I received a copy of James’ newly released Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes. Part cookbook, part journal, part reference, this full-color book with hundreds of photos brims with everything you need to know to execute luscious, fresh vegetables recipes.

As tomato season begins, I decided to make this recipe with a few adaptations. Since seeking out a farmers’ market or upscale market out in the suburbs is a rarity for me, I opted for the only domestically grown tomatoes available at my grocery store: Campari tomatoes on the vine, which are fully ripened, sweet, and juicy. Whatever you do, resist refrigerating whole tomatoes, unless overly ripe. Enjoy this salad as a side dish, or if you’re like me, turn a generous portion into a meal with a hard-boiled egg alongside, sprinkled with olive oil, salt and pepper. Or try stirring in chickpeas.

Vegetables Cookbook Giveaway!

The book’s publisher Ten Speed Press kindly provided me with two copies to give away to you, my enthusiastic readers, with one guaranteed to one of my email subscribers (www.michelledudash.com). To enter below, tell me which summer vegetable do you delight in the most and what do you plan to do with it? Entries will be accepted through May 31, 2012 11:59 PM (PST).

Recipe: Tuscan Bread, Grilled Bell Pepper, and Tomato Salad (Panzanella)

3 (1/2-inch-thick) slices crusty French bread (I used whole-grain hoagie rolls), cut into 1/2-to-1-inch cubes (3 cups, or 150 g cubed)

4 tablespoons (60 ml) extra-virgin olive oil, divided

4 medium or 8 small tomatoes, halved crosswise, and seeded (I skipped the seeding)

1 medium red, green, or yellow bell pepper, charred on a grill or gas burner, peeled, and seeded, cut into 1/4-inch-wide strips

20 basil leaves, larger leaves torn into halves or thirds

8 to 12 anchovy fillets, soaked for 5 minutes in cold water and patted dry (soaking optional), cut into 4 sections

5 tablespoons (42 g) pitted and quartered lengthwise kalamata olives

1 tablespoon + 1 1/2 teaspoons (23 ml) excellent-quality balsamic vinegar or sherry vinegar (I used a decent balsamic)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt (or less if you skip soaking the anchovies)

Toss the bread cubes in 2 tablespoons (28 ml) of the olive oil in a sauté pan or skillet over medium heat until the cubes brown slightly, about 8 to 10 minutes. Set aside.

Chop the tomatoes into chunks about 1/2-inch on each side. Toss the tomato chunks with the bread cubes, the remaining 2 tablespoons (28 ml) olive oil, bell pepper, basil, anchovies, olives, vinegar, pepper and salt. Serve at the table in a large salad bowl.

Prep time: 45 minutes

Makes 6 servings, 1 cup each

Nutrition Facts (per serving): 190 calories, 11.5 g total fat (1.5 g saturated fat, 0 g trans fat), 708 mg sodium, 5 mg cholesterol, 16 g total carbohydrate, 3 g fiber, 6 g protein, 9% DV iron, 6% DV calcium, 17% DV Vitamin A, 112% DV Vitamin C.

Recipe adapted with permission.

You Might Also Enjoy:

Recipe: Bibb Wedge Salad with Creamy Balsamic Blue Cheese Dressing

My Cookbook: Clean Eating for Busy Families Available for Pre-Order Now!

Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette Recipe