• 12 oz. day-old Italian OR French bread
• 1/2 C. extra virgin olive oil
• 1/3 C. balsamic vinegar
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 3 large ripe tomatoes, coarsely chopped
• 1 large yellow bell pepper, coarsely chopped
• 1 lb. mozzarella cheese, preferably fresh, cut into 1/2-inch dice
• 3 garlic cloves, minced
• 1 Tbs. drained capers
• 1 C. basil leaves, slivered
• 12 romaine lettuce leaves

Cut bread into rough 3/4-inch cubes and place in a large bowl. In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour dressing over bread and toss to mix well. Add tomatoes, bell pepper, mozzarella cheese, garlic, capers and basil. Mix gently but thoroughly. Arrange romaine leaves on a serving platter and spoon salad over leaves. Serves 6.

From "365 Great 20-Minute Recipes" by Beverly Cox (HarperCollins). (I looked and it's out of print now- B.)