Watch Chef John make a fresh, fun tomato salad. Finely chopped mushrooms are sautéed in a little olive oil until they become earthy tasting (and looking). Then it’s time for the real fake dirt component…dark rye bread. You’ll crumb the bread in a food processor and then add the crumbs to the mushrooms, toasting them until they’re nice and crisp. Serve the “dirt” over slices of gorgeous vine-ripened tomatoes and fresh mozzarella drizzled with a very simple white wine vinegar and olive oil dressing. Scatter some fresh basil over the tomatoes. It’s a fun and delicious way to use up the last of the fresh, sweet summer tomatoes. And who knows, the kids might even like it.