Executive Chef of William and Mary Catering, Denis Callinan, prepared this dish for sampling at the Williamsburg Farmers Market on July 31, 2010.
4 cups fresh tomatoes diced into ½" pieces (1-1/2 lbs.; about 5 medium tomatoes)
3/4 cup slivered red onion
2 teaspoon of minced garlic
1/2 cup water
1/3 cup extra virgin olive oil
1 tsp. each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day-old dense, crusty bread cut or torn into 1" cubes (about 1/2 lb.)
1/8 cup aged balsamic vinegar (or balsamic glaze)
Combine all ingredients except bread in a large bowl. Let stand for flavors to develop, about 10 minutes.
Add bread and toss well to coat. If bread seems dry, sprinkle with an additional teaspoon or two of water.
Salad will hold several hours at room temperature before serving.