An Italian bread salad is more than a salad sprinkled with croutons. The bread is deeply flavored with olive oil and vinegar. The Italian bread should be stale but not so dry as to be brittle. You want a firm "spring" to it.

Salad:
1/2 loaf (about 8 ounces) 2-day old Italian bread, crusts removed, sliced and cut into 1-inch squares.
3/4 pound Italian plum tomatoes, cut into 1/2-inch slices
1 small cucumber, peeled and thinly sliced
6 thin slices red onion, separated into rings
1/4 cup chopped fresh basil

Dressing:
1/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup tomato juice
1/4 cup minced green onions
salt and pepper to taste

In a large bowl, toss together salad ingredients. In a glass jar with a tight fitting lid, shake together dressing ingredients. About 1/2 hour before serving, pour dressing to taste over the salad and toss until nicely mixed. Cover bowl and refrigerate until serving time. Serves 6.