Bread Salad Panzanella

3 c. day-old italian bread, torn into bite-size pieces
1 lb. tomatoes, seeded and coarsley chopped
1/2 med. red onion, sliced
1/2 small cucumber, peeled, and chopped
1/2 c. snipped fresh basil
2 tbl snipped fresh parsley
2 cloves garlic, minced
2 tbl. red wine vinegar
2 tbl. olive oil
1/4 tsp. salt
freshly ground pepper
torn mixed greens (about 4 cups)

In a large mixing bowl, combine bread, chopped tomatoes, onion, cucumber, basil, parsley and minced garlic.

For dressing, in a glass measure stir together vinegar, oliv eoil, salt and pepper; spoon over salad. Toss gently to coat. Let stand for 15 minutes to allow the flavors to blend. Serve over torn greens. Makes 4 side-dish servings.