Nemeth Orchard

Ingredients

• 4 large ripe tomatoes, chopped
• 4 cups day-old bread cubes
• 1 cucumber, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup torn basil
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper

Make it

1. Toss bread with 2 tbsp oil and toast at 400°F for 10 minutes until crisp.
2. Salt the tomatoes in a big bowl and let them release juice for 10 minutes.
3. Add bread, cucumber, onion, basil, remaining oil and vinegar; toss and rest 10 minutes before serving.