Juicy Tomatoes with Parmesan-Olive Bread Crumbs

cooking.nytimes.com

Sarah Vick

2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties)

Salt and black pepper

5 ounces day-old country-style bread without crust

1 ½ ounces thinly shaved or coarsely grated Parmigiano-Reggiano

3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped

2 teaspoons finely grated orange or lemon zest (or a combination)

1 teaspoon fennel seeds or red-pepper flakes (or a combination)

2 garlic cloves

6 tablespoons olive oil

4 tablespoons red or white wine vinegar

Directions at cooking.nytimes.com

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