by Chef Alexander Feldman, Fiori Restaurant
(Great Barrington, Mass., USA)
Chef Alex Feldman
5 large heirloom tomatoes- large diced 1 English cucumber- large diced 1/2 red onion- thinly sliced 20 Kalamatta olives- pitted and halved 1 cup toasted bread croutons 12 leaves basil- sliced 3 Tbs red wine vinegar 1/2 c extra virgin olive oil Salt and Pepper
Place all the ingredients and croutons in a mixing bowl, toss with salt and pepper to taste. Allow to marinate for 2 minutes before serving. The croutons should be moist, but retain some crunch.