Even though my husband is totally on board with including “salad night” in our meal plan, he still approaches it with a very skeptical eye. His worry is that salad for dinner isn’t going to be filling enough — even though it always is! To convince him once and for all, I combined a super-fresh panzanella with strips of seared, juicy flank steak. It’s a quintessential summer dish fashioned from day-old bread, sweet tomatoes and cucumbers, the peppery bite of arugula, and a sprinkle of salty Parmesan, all tossed with a simple vinaigrette. Add it to your meal plan as the easy dinner that celebrates the season, and watch it satisfy even the biggest (and most skeptical) of appetites.