THERE IS NOTHING all that green, save perhaps a basil leaf or cucumber slice, about panzanella, the classic Tuscan salad made with summer tomatoes, crusty leftover bread and plenty of yummy olive oil. This verdant riff on the original celebrates all shades of summer green loud and proud. Made with beans, peas, mint, dill and garlicky croutons, the dish here is more textured and dimensional than the familiar iteration.

The second Slow Food Fast recipe from Washington, D.C.'s homegrown rock-star chef Johnny Monis, 33, this...