Tomato Bread Salad with Herbs

1 Tbsp red-wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch of salt
1/4 cup extra virgin olive oil
2 cups 3/4-inch cubes crusty bread
1/2 lb vine-ripened red tomatoes, cut into ¾-inch wedges
1/2 lb vine-ripened yellow tomatoes, cut into ¾-inch wedges
1/4 cup Nicoise or Kalamata olives
1/4 cup fresh basil leaves, washed, spun dry and chopped fine
1 Tbsp fresh marjoram leaves, chopped fine

In a bowl, whisk together vinegar, garlic paste and pepper to taste
and
whisk in oil until emulsified. Add remaining ingredients and salt to
taste and toss to combine well. Let salad stand at room temperature
15
minutes to allow bread to soak up some of the dressing. Serves 2


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