Gino is the chef and owner of Café Troia in Towson. I adapted this recipe from one of his cooking classes. It makes a great accompaniment to grilled food midsummer when tomatoes are peaking.

1 round bread, (1-2 pound), like paisano or ciabatta, cut into 1-inch chunks
2 stalks celery, coarsely chopped
1 red onion, diced
5 large ripe beefsteak tomatoes, chopped
1 cup white wine vinegar
1 cup extra-virgin olive oil
1 cup slivered basil leaves
1/2 cup minced rosemary
1/4 teaspoon coarse ground black pepper
4 cloves garlic, finely chopped
salt to taste

Place bread in a crock or other clay vessel. Add tomatoes, celery and chopped onion and drizzle rest of liquid ingredients as you toss it. Cover and let bread absorb the flavors, at least 30 minutes. It may be kept in a sealed container refrigerated for several days. Add chives, scallions or anchovies, if you like. Try serving in a cored bell pepper or a hollowed-out ripe tomato. Serves 4-6.