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Tuscan Tomato and Bread Salad

DIRECTIONS

1. Cut the bread into 3/4-inch cubes and put in a large mixing bowl. Cut the tomato in half lengthwise. Gently squeeze out some of the juice and seeds into a small bowl; you should have at least 1/4 cup. Cut each half into thin wedges, removing the core. Add the tomatoes to the bread.
2. Add the vinegar, olive oil, and salt and pepper to taste to the tomato juice (add a bit more oil and vinegar if you don't have enough juice) and stir well. Add the dressing to the bread and toss well.
3. Trim the ends from the cucumber, peel, halve lengthwise, and remove the seeds. (The easiest way to remove the seeds is to scoop them out with a teaspoon toward the end of the cucumber that appears more open than the other.) Cut each half crosswise into thin slices. Add to the bread mixture.
4. Cut off a thin slice from the top and bottom of the onion, halve lengthwise, peel each half, and cut crosswise into thin half-moon slices. Add to the bread mixture. Stack the basil leaves, roll, and cut crosswise into thin ribbons. You should have 1/4 to 1/3 cup. Add all but 1 teaspoon of the basil to the bread mixture.
5. Coarsely chop the olives. Add the olives and 1 tbsp of the capers to the bread mixture. Open the can of tuna, flake gently with a fork, and add to the bread mixture. Toss the salad well but gently with your hands. Sprinkle the top of the salad with the remaining basil and capers.