With this recipe, I take ownership of my heritage: I am Newcomer. Yes, I have fallen for tomatoes. Just the latest in a long list of tastes acquired, ahem, rather late in life. Tomatoes are my new drug of choice. Succulent, bursting, each lunch hour provides my usually fertile food imagination with only one desire: tomato, sliced on fresh toasted bread, a smear of pesto, and a quick trip under the broiler with a bit of cheese molten on top.
Should one require variation during this season of Lycopersicons, I recommend this quick assembling:
Cut an older loaf of bread into cubed breadcrumbs (a size you’d manage to put into your mouth, alongside a bit of tomato – more importantly, the size a polite guest could manage to cram in). Spread a couple of cups of these 
cubes into a baking dish, drizzle with olive oil, dash with salt, pepper, fresh thyme, oregano, savory, basil (use a good 1/3 cup of fresh garden herb selection). Toss, and roast at 425 degrees in your oven until golden ~ roughly 10 to 15 minutes. Remove from the oven and toss in a 1/2 cup chopped red onion, 1 1/2 cups chopped tomato, and 1/2 cup of cubed mozzarella (or another cheese you fancy).
This is absolutely the best when eaten straight away, so make an amount you and friends/family can finish.
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The tomato salad also calls for lots !!!! of garlic and more basil at the end. Truly Italian.