The traditional Italian fresh tomato salad made with toasted day-old bread.  Salting the tomatoes brings out their juices and the bread soaks it up without getting soggy.

Cut 2 large or 3 smaller tomatoes into large dice.  Place in a bowl and liberally season with salt and pepper.

Thinly slice 1 onion to make 1/2 C.  Marinate in 2 T. red wine vinegar.

Remove the leaves from 1 bunch of basil to make 1 C., wash and spin dry.

Cut day-old bread into 4 thick slices.  (You can use fresh bread, but it should be very crusty with a chewy texture or it will fall apart in the salad).  Brush the slices liberally with olive oil.  Then cut a large garlic clove in half and rub garlic all over both sides of the bread.

Toast the bread in the oven (or toaster oven) on low heat (250) until the slices are golden brown and very crispy.  Allow to cool.  Cut or break into large croutons.

Toss the tomatoes with 3 T. olive oil, then add the onions and vinegar.  Slice acucumber to make 1 C. and add to the salad along with the basil.

Chop or crumble 1 C. of soft mild cheese like fresh mozzarrella or queso fresco.