1 Tbsp red wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch of salt
1/4 cup olive oil
2 cups of 3/4″ cubes of crusty bread
1/2# red tomatoes, cut into 3/4″ wedges
1/2# yellow (or other color) tomatoes, cut into 3/4″ wedges
1/4 up kalamata olives
1/4 cup fresh basil, chopped fine
1 Tbsp fresh marjoram leaves, chopped fine
In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste, and toss to combine well. Let salad stand at room temp. for 15 minutes to allow bread to soak up some dressing.