Tuscan Panzanella Salad

• 3 cups cubed dry Italian bread (day-old)
• 14 cup balsamic vinegar
• 2 teaspoons olive oil
• 18 teaspoon fresh coarse ground black pepper
• 2 medium tomatoes, seeded, diced
• 2 medium cucumbers, halved, seeded, chopped
• 1 red bell pepper, chopped
• 14 cup sliced ripe olives
• 14 cup thinly sliced fresh basil leaf

1. Heat oven to 350F
2. Place bread cubes on ungreased cookie sheet.
3. Toast bread for 5 to 10 minutes or until lightly browned.
4. Meanwhile, in small bowl, combine vinegar, oil and pepper; blend well.
5. In large bowl, combine tomatoes, cucumbers, bell pepper, olives and toasted bread cubes.
6. Pour vinegar mixture over salad; toss gently to coat.
7. Sprinkle with basil.

italian bread, balsamic vinegar, olive oil, fresh coarse ground black pepper, tomatoes, cucumbers, red bell pepper, olives, basil leaf

Taken from www.food.com/recipe/tuscan-panzanella-salad-318367 (may not work)