Six Recipes to Make With Sweet Summer Tomatoes

Salad of Tomatoes, Lemons, Croutons, Capers, And Basil

Salad of Tomatoes, Lemons, Croutons, Capers, And Basil
(Makes 4 to 6 servings)

Equipment: A mandolin or very sharp knife.

1 Meyer lemon
4 firm, ripe medium tomatoes (about 1 pound), cored and sliced lengthwise
4 slices whole-grain bread, toasted and cut into cubes
½ cup capers in vinegar (or substitute caper berries in vinegar), drained
1 cup fresh basil leaves
¼ cup extra virgin olive oil
2 tablespoons best quality vinegar
Fine sea salt to taste

With a mandolin, cut the lemon into paper-thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices. Layer the sliced tomatoes on top of the lemon. Sprinkle with the bread cubes. Scatter the capers, basil, and lemon juice on top. Drizzle with the oil and vinegar. Season with salt. Let sit for 5 to 10 minutes to allow flavors to mellow, then serve as a first course or as part of a buffet.

(From “The Provence Cookbook,” by Patricia Wells.)