Panzanella Salad (Bread Salad)

4 plum (roma) tomatoes, seeded and cubed

1 cucumber, peeled and diced

½ red onion, thinly sliced

½ cup cubed fontina cheese

½ cup pitted and chopped kalamata olives

2 tablespoons coarsely chopped fresh basil

½ teaspoon dried oregano

½ teaspoon dried parsley

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 (1 pound) loaf day-old Italian bread, cubed

Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.

Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.