1 T red wine vinegar
1 garlic clove, minced & mashed to a paste w/a pinch of salt
1/4 C extra virgin olive oil
2 C crusty bread cut into 3/4" cubes
1 lb vine-ripened tomatoes, cut into 3/4" wedges
1/4 C kalamata and/or nicoise olives
1/4 C fresh basil leaves, washed well, chopped fine
1 T fresh marjoram leaves, chopped fine
In a bowl, whisk together vinegar and garlic paste; add pepper to taste. Whisk in oil until emulsified. Add remaining ingredients, salt to taste and toss to combine well. Let stand at room temp for 15 minutes to allow bread to soak up some liquid.
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