Panzanella (Bread Salad)

• Toast bread in toaster, toaster oven or oven broiler. Cut into 1/2-inch cubes; set aside to cool.
• In large bowl, whisk together olive oil, vinegar and salt. Add tomatoes, cucumber, onion, basil and bread. Toss and let stand for 15 to 30 minutes at room temperature, pressing salad occasionally with back of a spoon so the tomatoes release their juice. Season generously with pepper to taste.

Tip: If bread is too dry, toss with up to 1/4 cup more olive oil.

Recipe Provided by Chef Sharon Sanders