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
In a bowl, whisk together vinegar, garlic and oil until emulsified.
Season to taste with salt and pepper.
Add remaining ingredients and toss to combine well.
– See more at: http://www.freshfromflorida.com/Recipes/Starters/Florida-Tomato-Country-Bread-Salad#sthash.7Be576Wh.dpuf