Ingredients
1 Loaf of day old Ciabatta Bread crusts removed and cut in large cubes
1 ¼ lb. Fresh ripe tomatoes (if you don’t have flavorful fresh ones use Campari) peeled, seeded, 1 lb. chopped in cubes, ¼ lb. pureed
½ c. Vidalia onion sliced thin
¼ c. Capers roughly chopped
½ c. Kalamata olives seeded and chopped in chunks
2 Baby cucumbers peeled, sliced length ways and chopped in chunks
2 Baby Zucchini sliced in rounds
½ c. Italian parsley leaves roughly chopped
½ c. Basil leaves roughly chopped
2 Cloves garlic crushed
¼ c. Red wine vinegar
¾ c. Good quality Olive oil
Salt and pepper
Preparation
Preheat oven to 400* Toss bread with ¼ c. olive and toast until brown all over. Set aside in large bowl to cool. Toss cooled bread with ¼ c. pureed tomatoes, garlic, vinegar, ½ c. olive oil, salt and pepper, stir. Toss in remaining ingredients, stir and serve.
