Salad of Tomatoes, Lemons, Croutons, Capers, and Basil

• 1 lemon
• 4 firm, ripe medium tomatoes (about 1 pound), cored and sliced lengthwise
• 4 slices whole grain bread, toasted and cut into cubes
• 1/2 cup capers in vinegar (or substitute caper berries in vinegar), drained
• 1 cup fresh basil leaves
• 1/4 cup extra virgin olive oil
• 2 tablespoons best quality homemade vinegar
• Fine sea salt to taste
• A mandoline or very sharp knife

1. With a mandoline, cut the lemon into paper, thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices.
2. Layer the sliced tomatoes on top of the lemon.
3. Sprinkle with the bread cubes.
4. Scatter the capers and basil on top.
5. Drizzle with the oil and vinegar.
6. Season with salt.
7. Toss to evenly coat the ingredients.
8. Let sit for 5 to 10 minutes to allow flavors to mellow, then serve as a first course or as part of a buffet.

lemon, firm, grain bread, capers, fresh basil, extra virgin olive oil, vinegar, salt, a mandoline

Taken from www.cookstr.com/recipes/salad-of-tomatoes-lemons-croutons-capers-and-basil (may not work)