3 Tbsp of Montello Arbequina Olive Oil

1 loaf of sourdough bread, cut into small cubes (6 cups)

1 tsp of Montello Himalayan Sea Salt

2 large tomatoes, cut into small  cubes

1/2 red onion, cut in half and thinly sliced

15-20 large basil leaves, coarsely chopped

3 Tbsp capers, drained

1 can of black olives, cut in half

Heat the olive oil in a large saute pan. Add the bread and salt, cook over low to medium heat, tossing frequently for 10 minutes, until nicely browned. Add more olive oil, if needed. In a large bowl, mix the tomatoes, red onion, basil, capers, black olives and bread cubes. Add your favorite Montello Olive Oil and Balsamic Vinegar, toss, then serve.