When flavors come together in a dish, they are said to "marry." It's a fair enough term: if the flavors clash, nobody ends up happy, but if they work well together, it's a wonderful thing.
I think this Italian bread salad (panzanella) is an example of a very happy marriage. The ingredients are fresh and seasonal, and the preparation is simple and rustic. My version uses a parsley pesto to bring everything together, and a surprising ingredient -- a little splash of orange juice -- to add a little bit of extra brightness. The whole point of panzanella is to use up a little stale bread by tossing it with tomatoes and whatever other ingredients are at hand, and allowing the bread to soak up the flavors. With cucumbers, mozarella, and black olives, this salad is hearty enough to be a light summer meal in itself. Recipe for the parsley pesto here, for the salad, here.