Calabrian Panzanella with Olives and Capers

In Calabria, Giancarlo Suriano, founder of Surianolii, a purveyor of Calabrian ingredients, showed us his version of panzanella. He used freselle, a thin, crunchy twice-baked southern Italian bread. In its place, we toast country-style sourdough bread in a skillet, creating croutons that soak up flavor. Suriano’s panzanella gets punchiness from olives and capers, not vinegar. Italian Gaeta olives have an excellent salty-tart balance, but if you can’t find them, Kalamata olives work, too. This makes a perfect lunch or light dinner on its own, or serve it with cheese and cured meats.