TUSCAN SALAD

Cut or tear ½ pound rustic crust-on bread into 1.5-inch pieces. Arrange in a single layer on a rimmed baking sheet and toast in a 325°F oven, turning occasionally, until dried and crispy throughout. In a large salad bowl, toss bread with 1.5 pounds diced tomatoes and their juices (use any kind except fleshy sauce tomatoes, such as plum), 2 tablespoons red or white wine vinegar, ½ cup extra-virgin olive oil, a handful of torn basil leaves, and half of a medium red onion, thinly sliced. If desired, add peeled and sliced cucumbers. Season with salt and pepper.