Tomato Bread Salad

This recipe is from the Taste of Home magazine. It's wonderful! 1/4 cup fresh or dry basil* 8 cups French or Italian bread, cubed 3 cups quartered tomatoes** 1 cup red onion rings 1 can small black olives Fold all above ingredients together in a large bowl. In another smaller bowl, mix together: 1/2 cup olive or vegetable oil 1 clove garlic, minced 1/2 tsp salt 1/2 tsp pepper 2 Tbs red wine vinegar Pour above mixture over bread mixture in large bowl. Let set at least 30 minutes before serving. *Note: If using dry basil, it can be added to the oil mixture to soften it. **Note: I cut my tomatoes smaller than quarter sized, into bite-sized chunks. But, this is personal preference.