3/4 cup extra virgin olive oil
3 large cloves of garlic, skinned and cut in half
3/4 lb. of crusty bread, cut into 1/2" cubes
3-4 lbs. tomatoes cut into pieces 1/2" size (I peel the tomatoes)
1/4 cup diced red onion 1/2" dice
2 Tbsp red wine vinegar
12 basil leaves, cut into tiny stripps (chiffonade)
3 oz. Pecorino Romano cheese shaved (I use potato peeler)
Preheat the oven to 350 degrees. Heat 1/2 cut of olive oil in a large skillet over medium heat, add garlic and sauté several minutes. Turn off heat and add bread, toss until bread is coated with oil. Put on a cookie sheet and bake for 15 minutes or until lightly browned. Cool. Remove garlic pieces and prepare onions and tomatoes. Shave small pieces of cheese, 1". SHORTLY before serving toss bread, tomatoes, onion, basil and sheese. Sprinkle with remaining olive oil, the vinegar and some freshly ground pepper and gently toss. Serve as soon as possible.