Just when you think you have way too many ripe tomatoes in the garden, try this.

Ingredients:
1 large loaf dense, chewy Italian bread, cut into 1-inch cubes, about 4 cups
1 medium red onion, thinly sliced
1 clove garlic, finely minced
3-4 flat anchovy fillets
1 T capers 2 tsp lemon zest
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
6 ripe plum tomatoes, seeded and chopped
15 basil leaves, shredded
Freshly grated Parmesan or Romano cheese

Directions:
1. Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours. Alternatively, you can toss them lightly with olive oil and bake the cubes in a 300 degree F. oven for 10 to 20 minutes until dried out and just lightly toasted.

2. Mash together the garlic, anchovies and capers until they form a paste. Use a mortar and pestle, or the flat blade of a large knife on your cutting board)

3. In a large bowl whisk together the garlic, anchovies, capers, lemon rind and red wine vinegar. Season with salt and pepper. Add the olive oil in a stream, whisking constantly until well combined.

4. Add the tomatoes and red onions, tossing to combine. Adjust seasoning with salt and pepper. Thirty minutes before serving the salad add the reserved basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes. Sprinkle with cheese just before serving.

Serves 8