Posted by Chefbuzzbuzz 8/28/2001 7:27 am

1 tablespoon red-wine vinegar
1 garlic clove, minced and mashed to
    a paste with a pinch salt
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread
1/2 pound vine-ripened red tomatoes,
    cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes,
    cut into 3/4-inch wedges
1/4 cup Nigoise or Kalamata olives
1/4 cup fresh basil leaves, washed well,
    spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

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

Yield: 2 servings