Ingredients
2 teaspoons red-wine vinegar
1 tablespoon olive oil
Coarse salt
Ground pepper
2 thick slices whole-grain bread, cut into 3/4-inch cubes (about 1 1/2 cups)
1 medium tomato, cored and cut into 3/4-inch pieces
1/2 medium cucumber, cut into 1/2-inch cubes
2 ounces fontina cheese, cut into 1/2-inch cubes
2 tablespoons halved and pitted Kalamata olives.
Fresh basil leaves for garnish (optional)
Preparation
In a large bowl, whisk together vinegar and olive oil; season with salt and pepper.
Add bread, tomato, cucumber, fontina cheese, and Kalamata olives.
Toss well to combine. Transfer to an airtight container, and refrigerate until ready to serve, up to overnight. Garnish with fresh basil leaves, if desired.
