Panzanella

Ingredients

• 1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
• 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
• 1/2 large cucumber
• 1 medium red or yellow bell pepper-optional
• 1/2 medium red onion
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• Pepper, to taste
• 1/2 cup thinly sliced basil