Panzanella from The Mediterranean Kitchen by Joyce Goldstein

Ingredients

• ½ cup diced (½ inch) cucumbers (peeled and seeded if necessary)
• ½ cup diced (½ inch) tomato
• 6 tablespoons Basic Vinaigrette without mustard (recipe follows)
• ⅔ cup mild olive oil
• ½ cup fruity olive oil
• 2 tablespoons slivered fresh basil
• 2 tablespoons finely diced red onion
• Salt
• freshly ground pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 3 tablespoons red wine vinegar
• 1 cup 1-inch bread cubes (see Note)