Panzanella salad and butter cake recipe   Panzanella Salad    3
tablespoons good olive oil                            1 small
French bread or Focaccia, cut into cubes (6 cups)  1 teaspoon
kosher salt                                      1 cup heirloom 
tomatoes cut into 1-inch cubes  1/2 red onion, cut in 1/2 and
thinly sliced    1 cucumber, peeled, seeded, and sliced 1/2-inch
thick  20 large basil leaves, coarsely chopped         1 red
bell pepper, seeded and cut into 1-inch cubes  1 ear of corn
removed from cob   For the vinaigrette:  1 teaspoon finely
minced garlic  1/2 teaspoon Dijon mustard  3 tablespoons
Champagne vinegar  1/2 cup good olive oil  1/2 teaspoon kosher
salt  1/4 teaspoon freshly ground black pepper      1. Heat the
oil in a large sauté pan. Add the bread and salt; cook over low
to medium heat, tossing frequently, until nicely browned. Add
more oil as needed.     1. For the vinaigrette, whisk all the
ingredients together.     1. In a large bowl, mix the tomatoes,
cucumber, red pepper, yello