A few days ago this was posted and it is from Cooks.com recipes. I changed
it a bit for myself, substituting red, green and a long yellow-greenish
Italian type pepper for the cucumber. Fresh basil leaves and tomatoes from
my garden.

Panzanella

3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch
cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

1.. In a serving bowl stir together the bread, the tomatoes, the cucumber,
the onion, the oil, the vinegar, the basil, and salt and pepper to taste
until the salad is combined well.
Serves 4 to 6.

For dinner -- DH will have a turkey sandwich with it. I will have a glass of
wine :-))

Dee Dee