Marinated Tomato-Cucumber Bread Salad

• 6 crusty artisan sourdough bread slices
• 4 medium-size ripe tomatoes, chopped
• 1 pt. halved grape tomatoes
• 1 medium cucumber, peeled, seeded, and chopped
• 1/2 cup loosely packed fresh basil leaves, thinly sliced (see how-to below)
• 1/2 cup thinly sliced red onions

1. Preheat oven to 425u0b0. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan. Bake 5 to 7 minutes or until lightly toasted. Transfer bread to a wire rack, and cool completely (about 10 minutes).
2. Toss together 4 medium-size ripe tomatoes, chopped; grape tomato halves; and next 3 ingredients in a large bowl. Toss in 1/3 cup Red Wine Vinaigrette. Let stand 10 minutes. Toss in bread cubes. Let stand 15 minutes.
3. Note: Nutritional analysis includes about 1 Tbsp. vinaigrette.
4. How To Chiffonade
5. Step 1: Stack several basil leaves together; roll the stacked leaves lengthwise.
6. Step 2: Slice the roll into thin strips.

bread slices, tomatoes, halved grape tomatoes, cucumber, basil, red onions

Taken from www.myrecipes.com/recipe/marinated-tomato-cucumber-bread-salad (may not work)