Can't figure out what to do with all those big, juicy tomatoes that have started ripening in your garden? This oldie but still a goodie puts them to delicious use. It's technically a meal starter, but if you serve it with a wedge of hard Italian cheese (my favorite is Pecorino, a salty cheese made from sheep's milk) and double the portion, it's a great light summer dinner.

I didn't have marjoram, so I substituted fresh oregano, and also used day-old French bread.

• 1 tablespoon red-wine vinegar
• 1 garlic clove, minced and mashed to a paste with a pinch salt
• Pinch of pepper
• 1/4 cup extra-virgin olive oil
• 2 cups 3/4-inch cubes crusty bread
• 1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
• 1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
• 1/4 cup Nicoise or Kalamata olives
• 1/4 cup fresh basil leaves, washed well, spun dry and chopped fine
• 1 tablespoon fresh marjoram leaves, chopped fine

In a bowl, whisk together vinegar, garlic paste and pepper to taste and whisk in oil until emulsified.

Add remaining ingredients and salt to taste; toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.

Serves 2 as an entree or 4 as a salad.

-- Gourmet, August 1996

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