4-5 large heirloom tomatoes (about 1 pound), cut into 1 inch cubes
3/4 cup sliced peeled cucumber
1/2 cup thinly sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
10 fresh basil leaves, shredded
8 0z. fresh mozzarella cut into cubes (optional)
In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, the mozzarella, and salt and pepper to taste until the salad is combined well.