Panzanella (Tuscan tomato and bread salad)

Panzanella (Tuscan tomato and bread salad)
Recipe courtesy of:

4 medium ripe heirloom tomatoes - large dice
½ small red onion - sliced
1 whole cucumber - peeled and cubed
2 oz. basil leaves - sliced
¼ C Italian bread - cubed
1 whole green onion - sliced
1 T red wine vinegar
3 T extra virgin olive oil
1 pinch sea salt - to taste
black pepper - to taste
celery leaves

Cube the Italian bread and let it sit overnight (or if time is a factor toast it). Dice the tomatoes and the cucumber into large bite size pieces; add the bread, olive oil and vinegar. Mix well and add the rest of the vegetables. Let rest 1 hour for the bread to absorb the juices of the vegetables. Adjust the seasoning with salt and pepper. Garnish with celery leaves and serve.

Serving Size: 4