Panzanella

1 small loaf of French bread cubed (4 c worth)
1/4 c olive oil
1 1/2 lb tomatoes diced
1 small red onion, thinly sliced ( I use my mandolin)
1/4 c green olives, pitted and coarsely chopped ( I like to use the garlic stuffed ones)
1/4 c basil
2 tsp capers

dressing:
3 cloves garlic, minced (See Tips)
2 Tbs red wine vinegar
2 Tbs sugar ( I use Splenda)
lemon zest

Preheat oven to 350

Place cubed bread onto a lined rimmed cookie sheet and bake until golden brown
Heat oil and add garlic; cook until carmelized. To the pan add the vinegar, sugar, and zest and combine to taste.
Place all dry ingredients into a bowl and top with dressing, mix gently. Let flavors develop in fridge for at least 2 hours. The longer it marinates the better it tastes.