This panzanella salad is rich in tomato flavor. Stuffing the contents in a hollowed-out kaiser roll make it a convenient and hearty lunch.

Summer is about ease and relaxation. As the temperature rises, we abandon our stovetops and ovens for convenient, no-cook meals.

This summer, try some new twists on cold sandwiches. Prevent sliced bread boredom by thinking outside the usual breadbox. Whether your choice is a Mediterranean pita or a crusty roll, fresh tomatoes add excitement to the fillings between the slices.

Tomatoes play a starring roll in Greek salad pitas. A welcome switch from the usual sandwich or salad, this dish is a mix of favorite Greek ingredients. Pita bread pockets are spread with prepared hummus, and then tomato slices and a Greek-inspired mixed salad are tucked inside. A cinch to make, yet complex in flavor, these will be devoured by everyone in the house, including vegetarians.

For panzanella salad sandwiches, juicy tomatoes are tossed with onion, bottled Italian dressing and toasted bread cubes made from the insides of Kaiser rolls. Lettuce and crispy pieces of bacon add allure, and it's all served in crunchy bread bowls, making this smashing sandwich too tempting to resist.

On the run? a tomato Cobb salad wrap is ready to go. All the traditional Cobb salad ingredients, including nutritious fresh tomatoes, turkey and bacon, are rolled into tortillas for a meal you can take with you.

Make sure your fresh tomatoes are at their most flavorful and juiciest. After purchasing, if they need a bit more time to ripen, keep them at room temperature until fully red and slightly softened. When you're in a hurry, speed up the process by placing the tomatoes in a sealed paper bag.

The best way to slice tomatoes at their prime: Lay the cored tomato on its side and cut a thin slice off both ends. Cut the remaining tomato into slices and you're cookin'. (A good cook's tip: Chop up the cut off ends — they're great tossed into chicken, egg or tuna salad or pasta; or whirl in a blender with a bottled vinaigrette dressing to toss with mixed greens.)

<b>3 tablespoons olive oil1½ tablespoons lemon juice1½ teaspoons chopped fresh or ½ teaspoon dried oregano1 teaspoon sugar½ teaspoon salt2/3 cup chopped peeled cucumber1/3 cup chopped green pepper¼ cup pitted, roughly chopped black olives (preferably imported)2 tablespoons chopped red onion2 large fully ripened fresh tomatoes (about 1 pound)4 pitas (6-inch), warmed1 container (8-ounce) hummus4 leaves Boston or iceberg lettuce, halved3 ounces feta cheese, crumbled (about 2/3 cup)</b>In a medium bowl, whisk the oil with lemon juice, oregano, sugar and salt. Stir in cucumber, pepper, olives and onion. Cut each tomato into eight slices. Cut each pita in half and gently open. Spread the inside of each pita with hummus. Top with a lettuce leaf, 2 tomato slices, and about Z\v cup of the cucumber salad; sprinkle with feta.Makes 4 servings.<i>Nutrition information per serving: 454 calories, 13 grams protein, 55 grams carbohydrate, 21 grams fat.</i>

<b>4 large (10-inch) flour tortillas6 tablespoons prepared blue cheese dressing8 ounces sliced cooked turkey breast3 medium-sized, fully ripened fresh tomatoes (about 1 pound), cut in thin slices4 leaves Boston, iceberg or leaf lettuce1 ripe avocado, peeled and cut in thin slices4 strips cooked bacon</b>Spread each tortilla with 1½ tablespoons of the dressing. Top with layers of turkey, tomato, lettuce, avocado and bacon, dividing evenly. Roll up tortillas. If desired, tie each wrap with chives, or secure with long toothpicks and cut each sandwich in half.To serve, stand both halves of each sandwich on the cut ends. Garnish with tomato wedges, green onions and avocado.Makes 4 servings.<i>Nutrition information per serving: 573 calories, 29 grams protein, 52 grams carbohydrate, 29 grams fat.</i>

<b>1 pound fully ripened fresh tomatoes, coarsely chopped (about 3 cups)¼ cup sliced green onions (scallions)1/3 cup bottled Italian salad dressing, divided4 hard round (Kaiser) rolls3 cups chopped iceberg lettuce4 slices bacon, cooked until crisp and crumbled </b>Preheat oven to 400 degrees. In a large bowl toss tomatoes with onions and salad dressing; set aside. Slice off the top of each roll; remove some of the crumbs from center of rolls; cut into small cubes (makes about 3 cups). Place bread cubes and rolls on a baking sheet; bake, turning cubes occasionally, until lightly toasted, about 5 minutes.To bowl with the tomatoes, add bread cubes, lettuce and bacon; toss. Divide salad among bread shells; serve immediately.Makes 4 servings.<i>Nutrition information per serving: 326 calories, 9 grams protein, 39 grams carbohydrate, 15 grams fat.</i>

This Greek salad pita proves that sandwiches can be exciting. Cold crisp vegetables and ripe tomatoes make this a cool, refreshing and satisfying meal.