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- 2 lbs ripe heirloom tomatoes
- 2 red bell peppers, 1 for roasting the other stemmed, seeded, and finely chopped
- 1 jalapeño, seeded and minced
- 3 garlic cloves, finely chopped
- 2 cups day-old bread, cut into ½-inch cubes
- 1/2 large cucumber, peeled, seeded and finely chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons fresh basil, chiffonade
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