Ingredients:
3 cups torn, seasoned and toasted Sourdough bread
1 cup chopped tomatoes, seeds removed
1/2 cup cucumber - peeled, seeded, small dice
1/2 cup red onion, small dice
1/4 cup torn black olives, pits discarded
1/2 cup chopped fresh basil
EVOO, as needed
1 tablespoon good quality balsamic vinegar
Kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F.
In a large bowl, combine the bread, a dash of salt and pepper, and a good drizzle of EVOO. Spread the bread evenly on a sheet pan and toast in the oven until lightly colored, stirring once after 4 minutes to prevent burning. Remove from the oven and set aside. Using the same large bowl from above, combine the vegetable and herbs then set aside. In a small container or bowl, shake or whisk together the vinegar and 3 tablespoons EVOO until emulsified.  Combine the vegetables, herbs, bread, and just enough vinaigrette to coat. Season to taste. Serve immediately.