Panzanella

Ingredients: 

1/2 loaf peasant bread cut into croutons (1-inch cubes)
4 to 5 pounds best-quality tomatoes cut into wedges.
1 small bunch basil, torn
1/2 cup olive oil
1/6 cup red wine vinegar
1 clove garlic, smashed
Plenty of salt, fresh ground black pepper

Instructions: 

Heat oven to 300F. Place croutons on a baking sheet and cook until firm (about 15 minutes). Smash a clove of garlic and remove the skin. Rub the inside of the bowl (in which you plan to serve the salad) with garlic. Add olive oil and vinegar; let sit with garlic clove.

Put croutons, tomato wedges and basil in the bowl. Toss well and season with salt and pepper. Remove garlic just before serving. 

Recipe from Allison Fishman.