1. Preheat the oven to 180°C.
2. In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
3. Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.
1. Purée the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper. Yield: 2 cups
Recipe courtesy of Geoffrey Zakarian