Toasted bread cubes are tossed in garlicky vinaigrette with cold chicken, plum tomatoes, black olives and red onion for a satisfying supper on a hot, muggy evening. Chopped fresh basil and zesty Parmesan cheese round out the Mediterranean flavours. Use a crusty peasant-style loaf with a sturdy interior.

6 cups (1.5 L) bite-sized cubes of
hearty bread
3 tbsp (45 mL) white wine vinegar
1 large clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) extra-virgin olive oil
6 large plum tomatoes
1/2 small red onion
1/2 cup (125 mL) small black olives
10 large fresh basil leaves, chopped
2 to 3 cups (500 to 750 mL) shredded or diced, cold barbecued chicken
1/2 cup (125 mL) shredded
Parmesan cheese
1. Preheat oven to 450°F (230°C).
2. Spread bread cubes in a single layer on a baking sheet. Bake 5 minutes; stir.Continue baking 3 to 5 minutes or until toasted. Cool.
3. Whisk vinegar with garlic, salt and pepper, then add olive oil. Core tomatoes; cut lengthwise down the centre into bite-size wedges. Placein a large salad bowl suitable for tossing. Cut red onion into rings and add totomatoes along with olives and basil. Whisk dressing; pour over tomatomixture. Stir gently from bottom until well mixed. Leave at room temperature,stirring occasionally, until ready to use.
4. When ready to serve, add cooled bread cubes and chicken to tomato mixture; gently toss. Serve right away garnished with Parmesan cheese.

Makes 4 to 6 servings