What about a panzanella salad? It's one of my favorites.
You can have everything ready to go but you don't want to dress it earlier than about 30 minutes before - but definitely dress before to soften the bread. This recipe serves about 4 to 6 I think.
3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar (not balsamic)
s & p to taste
10 fresh basil leaves, cut chiffonade
Make dressing and about 30 minutes before serving toss everything in a bowl and mix well, tossing a few times before serving.
I have added roasted red peppers and loved them as well as kalamata olives one time.
You could also serve a big bowl of mussels. Heat some white wine and lots of shallots along with a few sprigs of fresh thyme and rosemary. Once heated and the shallots have softened add your cleaned mussels, toss and cover for about 10 minutes. Just put in a huge bowl (can garnish with tomato concasse) and serve with some crusty bread for dipping in the juices.
"Count yourself...you ain't so many" - quote from Buck's Daddy