Recipe

Step 1: With a mandoline or sharp knife, cut the lemon into paper-thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices.

Step 2: Layer the sliced tomatoes on top of the lemon. Sprinkle with the bread cubes.

Step 3: Scatter the capers and basil on top. Drizzle with the oil and vinegar.

Step 4: Season with salt. Toss to evenly coat the ingredients.

Step 5: Let sit for 5 to 10 minutes to allow flavours to mellow, then serve as a first course or part of a buffet.

Makes 4 to 6 servings

Reprinted with permission from Patricia Wells’ The Provence Cookbook (2004 Harper Collins Canada).