Preheat oven to 400°F. Spread the torn bread onto a baking sheet and toss with 2 tablespoons olive oil. Bake for 10–12 minutes, until golden and crisp. Let cool slightly.

Meanwhile, add heirloom tomatoes, roma tomatoes, cherry tomatoes, zucchini, and red onion to a large bowl.

In a small bowl, whisk together the remaining olive oil, red wine vinegar, garlic, salt, and pepper. Pour over the tomato mixture and toss gently. Let sit for 10 minutes so the tomatoes release their juices and the onion softens slightly.

Add the toasted bread and fresh basil to the bowl. Toss gently until the bread absorbs some of the dressing and tomato juices.

Let the panzanella sit for 5–10 minutes before serving so the flavors can meld.

Serve at room temperature. Enjoy!