Rosemary and white beans are a classic Tuscan combination—the rustic duo is hearty and homey. Tossed with briney capers, stewed tomatoes, and a hint of tangy vinegar, this simple dish hits all the marks. A bed of rich, cheesy polenta adds a touch of decadence.
What’s not to like about a salad that’s equal parts bread and veggies? This panzanella is bulked up by thinly shaved zucchini, fresh mozzarella, and a juicy nectarine. Unlike most salads, this one is even better if made a few hours in advance. Just toss the arugula and mint in right before serving!