Marinated Tomato-Cucumber Bread Salad

Ingredients

• 6 slices crusty artisan sourdough bread 
• 1 medium cucumber peeled seeded chopped
• 0.5 cup basil leaves fresh loosely packed thinly sliced see how-to below
• 1 pt grape tomatoes halved
• 0.5 cup onions red thinly sliced
• 4 medium size tomatoes ripe chopped
• 8 servings red wine vinaigrette 

Equipment

• bowl
• frying pan
• oven
• wire rack

Directions

1. Preheat oven to 42
2. Cut bread into 1-inch cubes (about 2 1/2 cups), and place on a jelly-roll pan.
3. Bake 5 to 7 minutes or until lightly toasted.
4. Transfer bread to a wire rack, and cool completely (about 10 minutes).
5. Toss together 4 medium-size ripe tomatoes, chopped; grape tomato halves; and next 3 ingredients in a large bowl. Toss in 1/3 cup Red Wine Vinaigrette.
6. Let stand 10 minutes. Toss in bread cubes.
7. Let stand 15 minutes.
8. How To Chiffonade
9. Stack several basil leaves together; roll the stacked leaves lengthwise.
10. Slice the roll into thin strips.