Gazpacho Salad

• 2 1/2 cups cubed day-old dense country bread (1-inch cubes)
• 2 medium-size garlic cloves, chopped
• 1 large pinch of coarse salt (kosher or sea)
• 1 small pinch of cumin seeds
• 3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
• 1/3 cup fragrant extra-virgin olive oil
• 1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
• 2 small Kirby (pickling) cucumbers, cored, seeded and diced
• 1/2 cup finely chopped white onion
• 1/2 cup seedless green grapes, cut in half
• About 1/2 cup slivered fresh mint or basil (optional)

1. 1. Preheat the oven to 350 degrees.
2. 2. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Lead the bread cubes cool.
3. 3. Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.
4. 4. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.

country bread, garlic, salt, cumin seeds, sherry vinegar, extravirgin olive oil, very ripe but firm tomatoes, cucumbers, white onion, green grapes, basil

Taken from www.epicurious.com/recipes/member/views/gazpacho-salad-1270321 (may not work)