• large bowl
• knife
• peeler

• 3 large, ripe tomatoes
• 1 large cucumber
• 1 green pepper
• 1 red pepper
• ½ small red onion
• 1 clove garlic, minced
• ¾ c fresh parsley, chopped
• 1/3 c fresh basil, chopped
• 1½ t capers OR a few strong olives, chopped
• 1 t salt
• black pepper
• 3 T olive oil
• 3 T balsamic vinegar
• ½ pound day-old country bread

Optional ingredients:

• thin slices of fennel
• grilled eggplant
• thinly sliced celery
• thinly sliced radishes
• hearts of romaine, sliced
• radicchio, torn

Peel and trim cucumbers, cut in half, remove seeds, and slice. Trim the peppers, remove seeds, and thinly slice. Thinly slice the onion. Add these vegetables to the tomatoes along with the garlic, parsley, basil, and capers or olives (and any of the optional ingredients). Add salt, pepper, oil, and vinegar, and toss.

Cut bread into 1-inch cubes, add to the vegetables, and carefully toss so that the bread soaks up the dressing.

Taste and adjust seasoning. Let sit for an hour or two and serve.

Adapted from The New Vegetarian Epicure: Menus for family and friends, by Anna Thomas.

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