Panzanella Salad
This Italian bread and tomato salad is particularly good in summer when tomatoes are at their sweetest. 
Any other time, you can use cherry tomatoes.
(Serves 4)

Ingredients:
Croutons:
3 tablespoons olive oil
5 cups good Italian bread, cut into 1 inch cubes

Dressing:
1 clove garlic, minced
1/2 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup olive oil
salt and pepper to taste

2 large ripe tomatoes, cut into 1 inch cubes or 1 box cherry tomatoes cut in half
1 cucumber, peeled, seeded and cut into 1 inch cubes
1/2 red onion, thinly sliced (optional)
10 basil leaves, thinly sliced

Directions:

1. Prepare croutons:  Heat oil in large skillet.  Add the bread cubes and cook over medium heat,
   turning frequently until golden brown.  Add more oil if necessary.
2. Prepare dressing:  Whisk ingredients together in a small bowl.
3. In a large bowl, mix together the tomatoes, cucumber, onion, basil and bread cubes.
4. Pour over the dressing and toss well.
5. Allow the salad to sit for about 1/2 hour before serving for flavors to soak into the bread.