- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 cups crusty bread, diced and toasted
- 1 pound tomatoes, cut in 3/4-inch wedges
- 1/4 cup Kalamata olives, pitted
- 1/3 cup fresh basil leaves, finely chopped
- kosher salt to taste
- freshly ground pepper to taste
- 1 In a bowl, whisk together vinegar, garlic and oil until emulsified.
- 2 Season to taste with salt and pepper. Add remaining ingredients and toss to combine well.