Tomato Bread Salad | Oklahoma State University

Ingredients

• 4 cups fresh tomatoes (about 5 medium), diced into 1/2-inch pieces
• 3/4 cup red onion, slivered
• 1/2 cup water
• 1/3 cup extra virgin olive oil
• 1/3 cup white wine vinegar
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup fresh basil, shredded
• 6 cups day-old dense, crusty bread torn into 1-inch cubes (about 1/2 pound)