Panzanella (Italian Bread Salad)

• 2 tomatoes, cut into bite-size pieces
• 1 small cucumber, peeled and sliced
• 1 small red onion, thinly sliced
• 1 clove garlic, very finely minced
• 1 cup fresh basil leaf, torn into small pieces
• 1/2 cup extra virgin olive oil, plus more as needed
• 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
• salt & freshly ground black pepper, to taste
• 6 -8 slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)

1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
2. Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
3. Place half of the bread in a wide, shallow bowl.
4. Spoon half of the tomato mixture over the bread.
5. Layer the remaining bread on top and then the remaining tomato mixture.
6. Cover and refrigerate for 1 hour.
7. Just before serving, toss the salad and adjust the seasonings with salt and pepper.
8. If the bread seems dry, add a little oil or vinegar.
9. Serve immediately.

tomatoes, cucumber, red onion, clove garlic, fresh basil leaf, extra virgin olive oil, balsamic vinegar, salt, country bread

Taken from www.food.com/recipe/panzanella-italian-bread-salad-82037 (may not work)