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Tuscan Tomato and Bread Salad

Recipe by Steven Petusevsky

10 -- (1-inch-thick) slices day-old Italian bread cut into 3/4-inch dice

3/4 cup water

3 large ripe tomatoes (about 2 pounds or 12 plum tomatoes), diced

1 -- cucumber, peeled, seeded and diced

1/2 -- red onion, minced

1/4 cup kalamata olives, pitted and chopped

1/2 cup extra virgin olive oil

2 tablespoons red wine or Balsamic vinegar

-- Fresh-ground black pepper, to taste

1 teaspoon kosher salt

12 -- basil leaves, coarsely chopped plus 6 whole leaves, for garnish

8 to 12 -- romaine or radicchio leaves

Combine bread and water in a bowl and let soak for about 30 minutes. Squeeze out the excess moisture and place the bread in a large nonreactive bowl. Add remaining ingredients except whole basil leaves and romaine; combine well. Refrigerate for at least 30 minutes and serve over romaine leaves or radicchio; garnish with basil leaves.