History/Review: Stef made this for our supper club once and I was floored. I-who-do-not-like-tomatoes was scarfing them. It's a great light summer dinner (though I could not get the Sam to touch it) and the champagne vinegar dressing is pretty good on any salad. We used Acme batard for the bread. Make sure to pan fry it long enough -- almost all the way to crouton status so it can soak up more dressing. Also definitely let it sit out so it melds or whatever it is that food does.
Modifications: I used 3 heirloom tomatoes because it looked like it needed more color contrast. Also, as a huge fan of salt, I thought it was pretty salty, so you might want to ease up on how much salt you use to fry the bread. Doesn't that sound so awesome? FRIED BREAD. **Addendum: (Thanks, Alissa) I don't use caper either. Again with the salt, and also capers are like anchovies. Love or hate. You decide.
Final Verdict: SUPER YES. I pimp this recipe to everyone I meet.