BREAD SALAD

3 cups day-old Italian bread, torn into bite-size pieces or cut into 1-inch cubes

1 pound tomatoes, seeded and coarsely chopped

1/2 of a medium red onion, cut into thin wedges and separated

1/2 of a small cucumber, peeled and cut into chunks

1/4 cup snipped fresh basil

2 tablespoons snipped fresh parsley

2 cloves garlic, minced

2 tablespoons red or white wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Torn mixed greens (about 4 cups)

In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.

For dressing, in a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad. Toss gently to coat. Let stand for 15 minutes to allow the flavors to blend.

Serve over torn greens. Servings: Makes 4 side-dish servings