It’s always a pleasure at the Saratoga Farmer’s Market when private chef Dan Spitz comes to do a demo. Last week, Dan came and scoured the market for the freshest ingredients to make his dish-of-the-day. He picked up bread at Effie’s Bakery, heirloom tomatoes from Stevens and basil and arugula from Minglewood and Dennsion Farms. He combined these ingredients with Parmesan cheese and his homemade Vinaigrette dressing to make a delicious Panzanella Salad (or Italian Bread Salad). This salad is amazingly simple, but packs a robust flavor. Serve it as an appetizer to something off the grill or broiler. Here is the recipe for you to try at home.

For the salad:

• 1 loaf of 1- or 2-day-old country bread cut into one-inch cubes

• 4 ripe heirloom tomatoes, core, squeeze out most of the seeds and cut into one-inch pieces

• 3 oz. shaved Parmesan cheese

• 6 leaves of torn basil

• ½ lb. of fresh arugula

For the vinaigrette:

• 2 shallots finely chopped

• 4 Tbsp. of good vinegar (red wine or sherry)

• 1 cup of olive oil

• salt and pepper to taste

Vinaigrette:

• Add shallots to bowl, pour vinegar and 1 tsp salt and let macerate for 10 minutes.

• Slowly whisk in olive oil and finish with salt and pepper to taste.

Salad:

• Combine tomatoes, bread, basil and arugula.

• Add in vinaigrette and toss lightly.

• Add half the Parmesan, toss lightly.

• Top individual servings with remaining Parmesan or if serving as a large bowl, top with remaining Parmesan.

(Note: Add anchovies, capers or olives to the salad, if desired)