Panzanella (Italian Bread and Tomato Salad)

Ingredients

• 34 lb day-old crusty peasant-style whole grain bread
• cut into 1-inch cubes (about 6 cups)
• 2 large tomatoes
• trimmed and each cut into 8 wedges (about 1 pound)
• 34 cup sliced unwaxed cucumber
• pared
• 12 cup sliced red onion
• 12 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 10 fresh basil leaves
• shredded

Instructions

1. In a serving bowl stir together the bread, the tomatoes, cucumber, onion, oil, vinegar, basil, and salt and pepper to taste until the salad is combined well.