This is a great way to try a variety of colors and types of heirloom tomatoes. Choose the ripest ones available. To make this vegetarian, leave out the chicken or add another summer vegetable to the mix, like zucchini or eggplant.

3 pounds mixed heirloom tomatoes
1/3 cup extra-virgin olive oil
3 teaspoons red wine vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup chopped basil leaves, plus a few small whole leaves or sprigs for garnish
3 cups day-old bread cubes from baguette, pain au levain or other country-style bread
4 cloves garlic, crushed
1 cup homemade bread crumbs
1 teaspoon thyme leaves, minced
3 boneless chicken breast halves, cut into 1-inch cubes
Canola or other light vegetable oil for frying

Cut the tomatoes into 1-inch cubes. In the bottom of a large salad bowl, add 3 tablespoons of the olive oil, the vinegar, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix with a fork, then add the tomatoes and chopped basil, turning several times. Set aside.

Heat the remaining olive oil in a frying pan over medium high heat. When it is hot, add the bread cubes, and fry them, turning them, until nearly gold, about 3 to 4 minutes. Add the garlic and continue to fry the bread until golden, another minute or two. Remove the croutons and the garlic to paper towels to drain.

In a bowl, mix together the bread crumbs, the remaining salt, pepper, and thyme leaves. Pour this onto a plate or a sheet of waxed paper.
In a large frying pan, pour vegetable oil to cover by 1-inch. Heat the oil over medium high heat until it is hot.

While the oil is heating, roll the chicken in the seasoned bread crumbs.
When the oil is hot, fry the chicken until golden all sides, about 3 to 4 minutes. Remove to paper towels to drain. Repeat until all the chicken is cooked. Add the still-hot chicken to the salad along with the croutons and the garlic and turn gently. Garnish with the basil leaves or sprigs. Serve immediately.

Serves 4 to 6