Doughnut holes, bacon, lettuce and tomato. We've been playing around with our no-knead brioche recipe and one of our favorite applications is frying it up into doughnuts. Amaya is a big fan of small doughnut holes and she happily steals them off the sheet tray without remorse and devours them. They are the size of large marbles or cherry tomatoes. Seeing the doughnut holes on the counter beside a few quarts of cherry tomatoes caused inspiration to strike. Why not use them for a riff on Italian bread salad? Not only were they the perfect size and shape but they could be filled with various flavorful condiments from green goddess dressing to a pesto lightened with with a touch of savory whipped cream. They happily soak up dressing and provide texture and crunch to contrast our vegetables. It's the DBLT, eaten with a fork and savored by diners of all ages.