Panzanella with Crab

The key to a great panzanella (a.k.a. bread salad) is a mix of textures: Crunchy onion, juicy tomato, flaky crabmeat, and chewy bread are brought together in each bite here by an herbal vinaigrette with hints of licorice-like fennel. There's no cooking involved, so the salad is fast as can be, but don't assemble until just before serving―you don't want the bread to get soggy.

View Recipe: Panzanella with Crab