In the 1980s when we had real jobs we went to Las Vegas with some of Mr. Kitchentales work buddies from the aerospace company. What a motley crew that was. I'll never forget the guy who lost his money gambling and on the last day realized he didn't have a gift to take home to his wife so he was going around gathering up books of matches from the various casinos. Not a bad gift when you think about it, but not great, either.

At that time Caesar's Palace had a 'fabulous' Sunday brunch buffet in one of their showrooms. The tables were on the tiers and the food was down on the show floor. One of the dishes served was tomato salad with bread in it. I'm jumping the gun a little bit on fresh tomato season, but maybe there are warmer places who will have their own garden bounty in the foreseeable future.

Rustic Tomato Bread Salad
4 cups fresh tomatoes, diced into 1/2 inch pieces (1 1/2 pounds, about 5 medium tomatoes)
3/4 cup slivered red onion
1/2 cup water
1/3 cup olive oil
1/3 cup white-wine vinegar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon sugar
1/2 cup shredded fresh basil
6 cups day old dense crusty bread, cut or torn into 1 inch cubes (about 1/2 pound)

Combine all ingredients except bread in a large bowl; let stand for flavors to develop, about 10 minutes. Add bread, toss well to coat. If bread seems dry, sprinkle with an additional tablespoon or two of water. Salad will hold several hours at room temperature before serving. Note: do not refrigerate tomatoes.

See that note? I guess that means they don't think you should ever refrigerate tomatoes in general. Well, here's my note: I've always thought red onions were too strong to be eaten raw, and they are generally served raw in salads. The other day I saw Jacques Pepin talking about that, and after chopping them, he put them in strainer and rinsed them off, said that washed away some of the strong flavor.

This next one is from Gourmet Magazine many years ago, more elaborate.

Bread and Tomato Salad
1/2 pound crusty peasant style bread torn into bite size pieces (about 6 cups)
2 large vine-ripened tomatoes (about 1 1/2 pounds) cut into 3/4 inch pieces
3/4 cup finely chopped inner (very pale green) celery ribs and leaves
1/3 cup small brine cured black olives such as Gaeta or Niçoise, halved and pitted
1/4 cup finely chopped red onion
2 tablespoons drained capers
2 to 3 tablespoons red wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup extra virgin olive oil
A small handful of coarsely torn basil leaves
(2 medium cucumbers)

On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Toss together bread, tomatoes, chopped celery, olives, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss well and let stand at room temperature. Garnish with 1 cup fresh basil, torn into pieces, and serve with grilled chicken.

Other recipes I've seen call for some fresh mint. I'm excited to say this year I bought a spearmint plant to set in the ground, fingers crossed that it will thrive here. I love mint in my iced tea. People in town worry that mint will take over their garden, but here I should be so lucky.