Tomato Garlic Bread Salad

Two servings (more if so desired, but you'll want at least half.)

3 large fresh tomatoes (only really good ones are worth the trouble)
5 large cloves garlic
15 fresh basil leaves
6 Tablespoons EVOO
3 oz. fresh mozzarella

4 1 inch thick slices bread (I use Italian, but I imagine others would be good, too)
6 Tablesppons EVOO
i large clove garlic

Cut tomatoes and mozzarella into 1/4 inch dice. Finely chop basil leaves. Crush garlic. Combine tomato, crushed garlic, 6 Tbsps. EVOO and mozzarella in large bowl. Cover and let sit at room temperature for at least 2 hours. add salt to taste.

Cut bread slices into 1 inch cubes. Slice garlic. Put 6 Tbsp EVOO in skillet and heat to medium high. Add garlic and cook until garlic begins to brown. Remove garlic. Put bread cubes in skillet and toss to coat with oil. Cook, turning frequently until Bread cubes are golden brown and crispy. Remove from heat and cool to room temperature.

To serve, divide bread cubes between 2 bowls. Top each bowl with half the tomato mixture. Grind some black pepper over bowls and enjoy.

(This is also good with feta instead of mozzarella.)