By cooking.nytimes.com

Juicy Tomatoes With Parmesan-Olive Bread Crumbs

Ingredients

4 servings

2 poundstomatoes

ripe, such as a mix of cherry, campari and heirloom varieties

salt

black pepper

5 ouncescountry-style bread

day-old, without crust

1.5 ouncesParmigiano-Reggiano

thinly shaved or coarsely grated

3 ouncespitted green olives

such as Castelvetrano, picholine or Cerignola, roughly chopped

2 teaspoonsorange zest

finely grated, or lemon, or a combination

1 teaspoonfennel seeds

or red-pepper flakes, or a combination

2garlic cloves

6 tablespoonsolive oil

4 tablespoonsred wine vinegar

or white

Instructions