5 cups cubed day-old crusty bread*

4 Roma or plum tomatoes, cubed

1 small red onion, chopped

1 Cubanelle pepper or green bell pepper, seeded and chopped

1/2 cup pepperoncini or hot cherry peppers, chopped

2 roasted red peppers, drained, chopped

1 cup pitted olives, kalamata or Sicilian green or a combination

1 tin flat fillets of anchovies, drained and chopped

1 cup basil leaves, torn

1 lemon, juiced

3 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil, eyeball it

Splash of liquid from bottled pepperoncini or hot cherry peppers

Coarse salt and black pepper

Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.

* Bread that is too dry or tough to cube can be soaked in water and squeezed dry, like a sponge, before cubing. I store left over or purchase day-old Tuscan style breads in plastic bags, which keep them moist enough to cube.