2 c dry bread cubes (1/2” Italian bread)
2 garlic cloves
3T EVOO
2 heaping cups chopped tomatoes
1 T chopped fresh basil
1 T wine or balsamic vinegar
Salt and fresh ground pepper
In a large skillet, saute bread cubes and garlic in EVOO until garlic is beginning to color and most of the oil has been absorbed by the bread. Put the bread in a serving dish and add the tomatoes. Press down with the back of a spoon to release some juice into the bread. Add the remaining ingredients, mix and serve. Serves 2-4
I also add some fresh mozzarella and call it a Tomato Bread Caprese Salad.