Ciabatta Bread – torn into pieces and toasted in oven – about 8 oz toasted
2 pints (about 21 ozs) of yellow & red cherub tomatoes
½ tsp chopped garlic
Pinch crushed red pepper
¼ of small red onion – sliced thin
Thin slices cucumber – about ½ cup
Sea salt to taste
½ tsp cracked black pepper
2 tbsp Sherry Vinegar
1/3 cup Olive Oil
¾ cup freshly torn or cut basil
Tear ciabatta bread into bite sized pieces and toast in oven until bread is toasted brown and crisp. Add break to a large bowl. Squeeze handfuls of cherub tomatoes into break pieces letting the tomato juice coat the bread. Add the tomatoes after squeezing. Add remaining ingredients except basil. Stir ingredients well. Best to refrigerate for a couple of hours before serving. Right before serving, add freshly torn or cut basil and stir in.
Serve as a side dish or salad with your meal.