• 3-4 thick slices of day old rustic bread, cubed
  • 2 pounds tomatoes cut into 1-inch chunks
  • ¼ cup cucumber, sliced
  • ¼ medium size sweet red onion, thinly sliced
  • 2 teaspoons capers
  • 5-6 basil leaves, sliced thin (chiffonade)
  • 1 tablespoon red wine vinegar
  • 1 ½ tablespoons Olive oil (another two teaspoons if you are using fresh bread)
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  1. Cut bread into uneven ¾ inch cubes. If you are using fresh bread, toss it with a couple teaspoons of olive oil, place it on a sheet pan and put it in a 250° oven for about 10-15 minutes. Remove and set aside. Combine all the remaining ingredients in a large mixing bowl and let rest for 15-20 minutes. When you are ready to serve, toss in the bread, mix well and serve immediately.
Recipe by Have You Eaten, SF? at