Heirloom Tomato Panzanella Salad

• 1 cup stale bread, crusts removed and cut into small cubes
• 2 cups ripe, heirloom tomatoes, washed and diced
• 8-10 basil leaves, torn into small pieces
• 1 small red onion, thinly slices, rings separated
• 1 small cucumber, peeled and diced
• 1/3 cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons capers
• salt, to taste
• freshly ground black pepper, to taste

1. Place the bread into a large bowl, then add the remaining ingredients, a little salt and a little pepper. Toss well, and set aside for at least 1/2 hour to let the flavors meld. Toss the salad to mix and then serve. Drizzle on a bit of olive oil and additional salt and pepper if desired.

stale bread, heirloom tomatoes, basil, red onion, cucumber, extra virgin olive oil, freshly squeezed lemon juice, capers, salt, freshly ground black pepper

Taken from food52.com/recipes/5901-heirloom-tomato-panzanella-salad (may not work)