Bread Salad

• 1/2 loaf Italian or sourdough bread, cut into 3/4-inch cubes (about 4 cups (950 ml) total)
• best quality nonstick cooking spray
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) black pepper
• 2 large ripe tomatoes, diced
• 1 large cucumber, cubed
• 1 medium red onion, chopped
• 1/2 tsp (2 ml) dried basil or equivalent amount of fresh
• 1 15 oz (420 grm). can cannellini or small white beans, rinsed and drained

1. Preheat the oven to 375 degrees (200 C.).
2. Place the bread cubes in a large bowl and generously coat with the cooking spray; toss, coat again, then toss again.
3. Place on a baking sheet and bake for 8 to 10 minutes, or until golden.
4. In the same large bowl, combine the olive oil, vinegar, salt, and pepper; mix well.
5. Add the tomatoes, cucumber, onion, basil and beans; toss to coat well.
6. Add the bread cubes then toss gently.
7. Can serve immediately but it is good after chilling for an hour, allowing bread to slightly absorb dressing.

italian, olive oil, balsamic vinegar, salt, black pepper, tomatoes, cucumber, red onion, basil, white beans

Taken from online-cookbook.com/goto/cook/rpage/001722 (may not work)