This recipe for steak panzanella salad is currently on heavy rotation in my kitchen, because in case you hadn't noticed we are on the other side of August, and you know what that means. It is officially use-it-or-lose-it time when it comes to things like sweet, glorious local tomatoes and intoxicating basil. Sob. And so I am pretty much working tomatoes and basil into breakfast, lunch and dinner, with a break here and there for local corn, and this hearty salad is one of my favorite ways to do that. Juicy chunks of grilled steak, lightly toasted pieces of bread tossed with cucumber and a light oil and vinegar sauce along with (say it with me now) tomatoes and basil. Let's make it!