Sweet Sun Gold tomatoes and a mixture of herbs give this simple salad from Maialino chef Nick Anderer its fresh-from-the-garden flavor.
Preheat oven to 300 degrees.
Place tomatoes, husk cherries, and onion in a large bowl; season with salt and pepper. Drizzle with 1 tablespoon olive oil; toss to combine and set aside.
In a medium ovenproof skillet, heat 3 tablespoons olive oil over medium-high heat. Add garlic and cook, until lightly browned. Add bread and toss to coat; season with salt and pepper. Transfer skillet to oven and bake until bread is crisp, about 12 minutes.
Add bread to bowl with tomatoes, along with tomato water and vinegar; toss to combine. Let stand, occasionally tossing to evenly saturate, until liquid is absorbed, 2 to 3 minutes. Add herbs and toss to combine; drizzle with remaining 1 tablespoon olive oil and serve immediately.