This summer salad is composed of some of the seasons greatest hits: Meyer lemons from our little trees, a giant Russian variety of tomatoes, and tiny Provencal basil from the garden; whole grain bread from the village baker; and capers from our little shrub that now produces an abundant supply. And when my caper supply has dwindled, I love to make this with the giant caper berries that form once the flower has bloomed and fallen to the ground. Slicing the lemon paper-thin turns it into an almost sweet fruit, with its tasty juices mingling with the juices of the sweet tomatoes and soaking into the crunchy toasted cubes of bread.