1/2 sourdough baguette, cut into bite-size pieces
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 peeled and mashed clove garlic
1/3 cup red onion, cut in julienne (very thin strips), soaked in water and dranined
Freshly ground black pepper
1/2 bunch basil
1 pound mixed heirloom tomatoes, smaller ones cut into thick slices and larger ones cut into wedges
1/2 seedless cucumber, diced
1/4 cup picholine olives, pitted and halved
1 cup fresh mozzarella cheese, diced
Preheat the oven to 350 degrees. On a rimmed baking sheet, toss the pieces of baguette with 1/4 cup of the oil. Toast until golden brown, 10 to 15 minutes
per side. Let cool.
In a medium serving bowl, add the vinegar, garlic, red onion, olives and remaining 1/4 cup oil. Season with salt and pepper to taste.
Fifteen minutes before serving, rip the basil into small pieces and add it to the bowl along with the tomato, toasted bread and cucumber. Toss to coat and
let sit at room temperature until ready to serve. Put on plates and toss with olives and cheese.
If there is any remaining salad, reserve it (do not mix in olives and cheese) and puree with a little sherry for gazpacho.