• 1 loaf sourdough bread, 1 week old.

• 2 to 3 large heirloom tomatoes

• 1 cup of cherry tomatoes

• 1/2 large cucumber

• 1 medium red or yellow bell pepper

• 1/2 medium red onion

• 1/2 cup extra-virgin olive oil

• 1⁄2 cup of pitted black olives

• 1⁄4 cup pickled capers

• 1/4 cup red wine vinegar

• 1/2 teaspoon salt

• Pepper, to taste

• thinly sliced basil, mint

1. Tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer.

2. Bake in a 300°F oven until golden on the outside but still slightly soft in the middle, 10/12 minutes, stirring once or twice during baking.

3. Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water and a splash of vinegar for 10 to 15 minutes while assembling the rest of the salad.

4. Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously.

5. Combine the bread, all the chopped vegetables, olives and capers in a large mixing bowl. Pour the vinaigrette over top and use a spatula (or your hands!) to thoroughly combine.

6. Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.