This is an exceptionally quick dish to assemble when your countertop is overflowing with ripe summertime tomatoes. Think of it as pizza in a salad! Both the tomatoes and basil are full of health-promoting antioxidants, and the anchovies add in a healthy dose of omega-3 fatty acids.

DAIRY-FREE, NUT-FREE

SERVES 4 | PREP TIME: 5 MINUTES, PLUS 30 MINUTES TO SOAK | COOK TIME: 10 MINUTES

4 ounces ciabatta bread, cut into 1-inch cubes

4 tablespoons olive oil, divided

4 or 5 ripe, mixed-color heirloom tomatoes (about 1½ pounds)

¼ cup red wine vinegar

3 garlic cloves, minced

½ teaspoon sea salt

1 red onion, coarsely chopped

2 ounces capers, drained

6 to 8 oil-packed anchovy fillets, drained and coarsely chopped (optional)

4 or 5 basil sprigs, stems removed, leaves torn

1.Preheat the oven to 350°F.

2.Toss the ciabatta with 2 tablespoons of olive oil. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes.

3.To make the dressing, cut the tomatoes in half. Scoop the pulp into a strainer set over a small bowl. Press the tomato pulp in the strainer to extract the juice. Then add the remaining 2 tablespoons of olive oil, vinegar, garlic, and sea salt to the tomato juice. Discard the pulp left in the strainer.

4.Chop the tomato halves into bite-size chunks.

5.In a serving bowl, layer the toasted bread, tomatoes, onion, capers, and anchovies, if using.

6.Pour the dressing over, toss, and let stand for about 30 minutes. This allows the bread to soak up some of the liquid and the flavors to meld.

7.When ready to serve, toss the ingredients once more, and stir in the basil leaves.

SERVING TIP: I like this recipe simple, with the best Italian bread, juicy tomatoes off the vine, torn basil, and fruity olive oil. But if you have no objection to dairy, a few creamy slabs of mozzarella cheese tastes wonderful in this dish.

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