Panzanella is a popular Tuscan chopped salad traditionally made with really ripe tomatoes, toasted bread cubes and red onion. It sometimes includes cucumbers and is simply dressed with olive oil and vinegar. In my summer salad, cornbread croutons add a modern twist to a combination of avocado, tomatoes, cucumbers and freshly chopped basil. Slivered raw red onion adds some bite, but is optional. Dress this salad with extra-virgin olive oil and red wine vinegar, and season it with salt and pepper. It’s perfect for a crowd and easy to assemble. Enjoy the July 4th holiday!