Instructions: If using a very hard baugette, run it under some water and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if its fresh and then cut into cubes. Add the remaining ingredients to taste.

The bread should make up about 3/4 of the salad. The consistency is comparable to potato or rice salad. Everything is moist and clinging together but it isnt soupy nor is it dry.

Ripe, juicy homegrown tomatoes (this provides most of the moisture in the dish, some of which used to come from olive oil)

I think this tastes best at room temperature.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.