INGREDIENTS
10 oz
very ripe tomatoes chopped (include any juices)
1
Japanese cucumber or 2 Lebanese cucumbers, chopped
2 tbsp
minced onion or shallot
1/4 cup
olives or capers, chopped
5 oz
stale crusty bread, torn into small pieces (about 3 cups)
2 tbsp
olive oil
2 cloves
garlic minced
10
leaves basil, hand-torn
For the dressing:
2 tbsp
olive oil
2 tbsp
champagne vinegar
1 tsp
Dijon mustard
1 tsp
kosher salt (halve if using table salt)