Tomato and Fresh Mozzarella Panzanella
Serves 6-8 as a side dish or salad.
For all of the ingredients, please use only those that are organic or pesticide free.
6 large tomatoes, large or cherry, cut in halves or chunks
  (heirloom varieties or vine ripened)
12 leaves fresh basil, chiffonade
  (leaves layered and rolled together like cigars then cut into thin ribbons)
1/2-whole French or sourdough baguette of bread, cut into chunks or torn
2 tablespoons olive oil
1 teaspoon balsamic vinegar, preferably aged
8 ounces fresh mozzarella ciliegine (optional)
2 teaspoons capers, drained
  finishing salt such as fleur de sel or maldon
  freshly ground black pepper
Preheat the oven to 425 degrees.
Combine the tomatoes, mozzarella, olive oil, vinegar, salt and pepper in a large bowl. Add the basil and stir. This can be prepared 2-3 hours ahead of time.
Put the prepared bread on a baking pan and lightly toast in the oven for about 5-8 minutes.
Carefully remove the pan from the oven and set aside to cool.
When you are ready to serve, mix the toasted bread cubes with the marinated tomato mixture. Do not mix everything together until you are ready to serve or the bread will get soggy.