PANZANELLA Williams-Sonoma

(Italian bread salad - serves 6)

2 tomatoes (good quality) cut into bite size pieces
1 small cucumber, peeled and sliced
1 small red (Spanish) onion, thinly sliced
1 cup fresh basil leaves, torn into small pieces
½ cup extra-virgin olive oil
3 TBSP. Balsamic or red wine vinegar
Salt and fresh ground pepper to taste
6 - 8 thick cut slices country white bread (dense) torn into bite-size pieces

In a bowl, combine tomatoes, cucumber, onion and torn basil. Drizzle with the oil and vinegar, season with salt and pepper and toss well. Place half of the bread in a wide, shallow wooden bowl. Scoop half the vegetables over the bread. Layer remaining bread on top and then remaining vegetables. Cover and refrigerate 1 hour. Toss salad and adjust seasonings as needed. If bread is dry, add a little oil or vinegar. Serve immediately.