Multicolored Tomato Panzanella

Yield: 6-8 servings

Ingredients:
6 vine ripened heirloom tomatoes (variety)cored and cut in wedges
1 large or 2 medium European cucumbers, either sliced or cut in half moons
1 medium sized red onion, julienne (thin sliced)
1 bunch of scallions, tops and bottoms chopped ½ inch rounds
Fresh Italian Parsley leaves
1 oz. fresh basil leaves ripped into salad
2 cups good day old bread (sour dough or ciabata type) into ½ inch cubes, most of the crust removed
Optional (add cubed fresh mozzarella)

DRESSING
Mix the following:
1 cup good Extra Virgin Olive Oil
2.5 ounces red wine vinegar
Salt and black pepper, to taste
1 clove fresh garlic, crushed
1 tsp. celery seed
1 tbsp. of mixed Italian seasoning (dry)

Note:
The dressing can be made ahead and be served as salad dressing. Simply mix and let marinate for 1 to 2 hours before serving. Depending on how many people being served Adjust the recipe by the amount of bread used. Once the salad has the bread it is only god for that day. If you leave out the bread, you will have a good tomato and cucumber salad that could be served the next day as well.