“Tomato Salad” Flat Bread Topped with Cheese and Tomatoes

I invented this bread to make use of leftover tomato salad. The juices from the everyday summer salad—made with the garden’s vine-ripened tomatoes, flavored with thinly sliced onions and capers, and drizzled with good, fruity olive oil, are so good that we often keep them for two days, simply adding fresh tomatoes to the half-wilted leftovers. I usually serve this bread warm with wine, whenever we have a crowd for lunch or dinner. In the winter, when vine-ripened tomatoes are not available,