Fennel and Cucumber Salad

• About 1/4 pound crusty bread (stale is fine), torn into pieces
• 1 tablespoon balsamic vinegar
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste
• 2 cucumbers, peeled and sliced
• 1 fennel bulb, trimmed and sliced
• 2 tomatoes, preferably plum, cored and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, stemmed, seeded, and sliced
• 6 radishes, trimmed and sliced
• 1/2 cup pitted small black olives
• 8 cornichons, chopped
• 1 cup chopped fresh basil leaves, optional

1. Broil or grill the bread until lightly browned and crunchy, then place in a salad bowl.
2. Whisk together the vinegar, oil, salt, and pepper.
3. Toss the remaining ingredients with the bread and dressing and serve immediately.

crusty bread, balsamic vinegar, extra virgin olive oil, salt, cucumbers, fennel bulb, tomatoes, celery stalks, red bell pepper, radishes, black olives, cornichons, fresh basil

Taken from www.epicurious.com/recipes/food/views/fennel-and-cucumber-salad-386022 (may not work)