Heirloom Tomato Panzanella

Ingredients

• 3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes
• 1/2 medium cucumber, julienned and cut into 1/4-inch cubes
• 1/4 cup red onion thinly sliced
• 3 tablespoon fresh basil, torn into large pieces
• 3 tablespoon red wine vinegar
• 1 1/2 tablespoon olive oil
• Sea salt
• Coarsely ground black pepper
• 1/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices
• 8 basil leaves

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