Panzanella - Bread Salad

Ingredients

• :
• 2 tomatoes
• 1 small cucumber, peeled and sliced
• 1 small red onion, thinly sliced
• bell peppers (optional)
• Kalmata olives (optional)
• 1 cup fresh basil leaves, torn into small pieces
• 1/2 cup extra-virgin olive oil, plus more as needed
• 3 tablespoons balsamic or red wine vinegar, plus more as needed
• Salt and freshly ground pepper, to taste
• 6 to 8 thick slices country-style white bread, torn into bite-size pieces
• Preparation
• In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 tablespoons vinegar, season with salt and pepper and toss well.
• Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.
• Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4 to 6.