Tomato Cucumber Bread Salad
For one big salad (as a meal) or two small salads (as a side)
1 medium ripe tomato
1 smallish cucumber
a little red onion
a few basil leaves, shredded
red wine vinegar (it would also be good with balsamic vinegar)
salt & pepper to taste
day old bread, cut into bite sized pieces and left out while the salad marinades in the fridge
The bread you use should be good bread, not sandwich bread. I have made this twice. The first time I used an old baguette, the second time I used some of my rosemary focacccia I had in the freezer.
Dice the tomato, slice cucumber and onion (I used about an eighth of a medium red onion) and shred basil and combine in a bowl. Add a few Tablespoons of olive oil and a few teaspoons of red wine vinegar and some salt and pepper if you like. Taste it, then adjust flavors as necessary. Let sit in fridge for an hour or so to meld flavors.
To serve, dish vegetables on a plate, top with bread cubes, then drizzle with additional dressing. Let sit for a few minutes so the bread can soak up some of the dressing.