Ingredients

8   ounce(s) sourdough bread, cut into 1/2-inch cubes (4 cups) .25   cup(s) extra-virgin olive oil 2   tablespoon(s) balsamic vinegar .5   teaspoon(s) light brown sugar .5   teaspoon(s) salt .25   teaspoon(s) freshly ground black pepper 1   pound(s) plum tomatoes, cut into 1/2-inch chunks (2 1/2 cups) 1   large cucumber, peeled, halved seeded and sliced 1/2 inch thick 8   ounce(s) part-skim mozzarella, cut into 1/2-inch chunks .333   cup(s) brine-cured olives, such as Kalamata, pitted and slivered .333   cup(s) shredded basil leaves

Description

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