INGREDIENTS
•
Serves Twelve
•
6 cups cubed Italian bread or rustic bread (stale bread works well too)
•
4 large ripe tomatoes (about 3 lb), cut in chunks
•
1 medium red onion, halved and thinly sliced
•
1/3 cup extra-virgin olive oil
•
3 Tablespoons red wine vinegar
•
2 teaspoons minced garlic
•
1 teaspoon salt
•
1/2 teaspoon freshly ground pepper
•
2 medium yellow peppers, seeded and cubed
•
1 large seedless cucumber, quartered lengthwise, cut into 1" pieces
•
1/3 cup chopped parsley