8 thick slices of day-old Italian bread 10 roma tomatoes 1/2 small cucumber 1/2 small red onion 1/2 cup pitted olives 2 TBS chopped fresh basil Grated peel of 1 lemon 1/4 cup olive oil 2 tsp balsamic vinegar Salt and pepper * Cut bread into small cubes. Place into shallow dish. Pour over enough water to slightly moisten. Set aside 30 minutes. * Squeeze out all excess water and crumble bread into a large bowl. Cut tomatoes, cucumber, onion, and olives into small pieces. Add to bread with basil and lemon. Stir well. * In a small bowl, mix oil and vinegar together. Pour over salad. Season with salt and pepper, toss until evenly combined. Cover and refrigerate at least 30 minutes. Bring salad to room temperature before serving.