Panzanella

INGREDIENTS
1 garlic clove, chopped
2 pounds ripe beefsteak tomatoes, cored and cut into small pieces
1/2 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
5 Small, basic unseasoned croutons or "stuffing"
4 (about 12 ounces) Kirby cucumbers, peeled and sliced (optional)
1 cup packed fresh basil leaves
1/2 cup halved kalamata olives, if desired

DIRECTIONS
1. Place tomatoes, onion, and garlic in a large bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.

2. When ready to serve, add cucumbers, basil, and bread to tomatoes.

3. Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper.