Dressing:
1 Tbsp. extra virgin olive oil   
1 small garlic clove, minced to a paste with
3 Tbsp. white or red wine vinegar      
a dash of salt
1 Tbsp. balsamic vinegar       
Salt and white pepper to taste
1 Tbsp. whole fennel seed, finely ground
Salad:
3 c. stale, crusty French or Italian bread, cut into 1/2" dice
½ lb. fresh ripe tomatoes, diced
1 small cucumber, peeled, seeded, and diced
1 c. thinly sliced sweet white onions
½ c. packed basil leaves, stems removed, finely shredded

Whisk together all dressing ingredients and set aside. Combine all salad ingredients in a large bowl and toss gently. Drizzle with dressing and toss to coat.

—Submitted by member Katrina Nardini and adapted from helpforibs.com