Heirloom Tomato Panzanella Salad
Ingredients
- 1 cup stale bread, crusts removed and cut into small cubes
- 2 cups ripe, heirloom tomatoes, washed and diced
- 8-10 basil leaves, torn into small pieces
- 1 small red onion, thinly slices, rings separated
- 1 small cucumber, peeled and diced
- 1/3 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons capers
- salt, to taste
- freshly ground black pepper, to taste
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