4 cups day-old crusty Italian bread, cut into 1-inch cubes
1 can (5 ounces) water-packed tuna, drained
2 large tomatoes (about 1 pound), cut into large chunks
1/3 cup Kalamata olives, pitted (optional)
1 cucumber, seeded and sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/2 red onion, thinly sliced
2-3 tablespoons red wine vinegar
24 fresh basil leaves, cleaned and cut crosswise into ribbons
Salt and pepper to taste
Add olive oil and vinegar to a jar. Shake vigorously. Season with salt and pepper to taste, and shake again. Set aside.
Place tuna, bread, tomatoes, cucumber, onion, olives and basil in a serving bowl and toss with vinaigrette. Serve immediately.