2 large or 4 medium-sized tomatoes (about 1 pound), trimmed and each cut into wedges
¾ cup sliced unwaxed cucumber
½ cup sliced red onion
½ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded (or 1 tablespoon dried, chopped basil, in a pinch)
Instructions
In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.
Note: for best results, make this up to a day in advance.
Recipe by In Good Taste at http://ingoodtaste.kitchen/summer-panzanella/