1 Fresh Baguette, cubed 2 Persian Cucumbers, diced 1 Small Red Onion, diced 2T Capers 2C Cherry Tomatoes ½C Fresh Basil, minced 2T Red Wine Vinegar ¼C Olive Oil 3 Garlic Cloves, minced 1) Place bread cubes in a single layer on a cookie sheet and bake in a 350º oven for 10 minutes. 2) Heat olive oil in a small saucepan and add garlic, cook until fragrant 5 minutes), add red wine vinegar to olive oil mixture and set aside. 3) Put tomatoes, cucumber, onion, capers and bread cubes in a bowl. Add dressing and toss to coat. Salt and pepper to taste. 4) Let salad sit for at least 1 hour (preferably overnight) before serving. Chef Crissi (Tucson Store 88/Grant & Swan)