Panzanella

Ingredients

• 6 cups italian or rustic bread, cubed
• 4 large ripe tomatoes, cut in chunks (about 3 lb)
• 1 medium red onion, halved and thinly sliced
• 13 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 medium yellow peppers, seeded adc cubed
• 1 large seedless cucumber, quatered lengthwise, cut into 3/4 inch pieces
• 12 cup chopped parsley