PANZANELLA

1 Tbsp red-wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch of salt
¼ C extra-virgin olive oil
2 C ¾ inch cubes crusty bread
1 lb. tomatoes (various colors), cut into ¾ inch wedges
¼ C Nicoise or Kalamata olives
¼ C fresh basil leaves, washed well, spun dry and chopped fine
1 Tbsp fresh marjoram leaves, chopped fine

In a bowl whisk together vinegar, garlic paste and pepper to taste. Whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temp 15 minutes to allow bread to soak up some dressing.