Panzanella (Tuscan (Italian Peasant) Salad)

For many things I cook, I don't really use a recipe. I search the internet, read a bunch of recipes, then make my own. So, here are the guidelines for Panzanella, served at our Mockingjay bookclub:

Veggies:
cucumber
zucchini or yellow squash
tomatoes (mine were yellow pear variety)
red onion
garlic

bread - day-old, or take a baguette, chop it up, season with a little olive oil and sea salt, and bake at 350 for about 10 minutes

Vinaigrette:
make either a basalmic or lemon juice vinaigrette, or use red wine vinegar and olive oil (really, whatever sounds good!)

I used basalmic on mine:
3 parts olive oil to 1 part basalmic
sea salt
brown sugar
garlic

Enjoy!