Tomato and Bread Salad With Garlic-Anchovy Dressing

Make this ONLY if you have access to GOOD, summertime tomatoes. It's just not the same with those blah, pale, pseudo-tomatoes. This is wonderful for a summer supper!

• Ready In: 15 mins
• Serves: 6

Ingredients

• 4 -5  large  vine-ripened tomatoes (about 1 1/2 lbs)
• 1⁄2 teaspoon salt
• 3  tablespoons extra virgin olive oil
• 1 1⁄2 tablespoons red wine vinegar
• 2  garlic cloves, minced
• 1⁄3 cup  chopped fresh basil
• 3  anchovy fillets, rinsed and mashed
•  fresh ground black pepper
• 2  slices  bread, toasted and cut into 3/4-inch cubes (chewy, country-style, 3/4-inch thick)
•  freshly grated parmesan cheese

Directions

1. Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
2. Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
3. Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.