Panzanella by cucinagirl 

2 tablespoons olive oil 
4 cups of bread, cut into 1-inch cubes
(A few days old, if you have it.  Any rustic loaf will do, although saltless Tuscan bread is traditional.  If the bread is more than a few days old, it may be dry enough that toasting is unnecessary.) 

Preheat oven to 350 F.  Toss bread cubes with olive oil and spread in an even layer on a sheet pan.  Bake for 15 - 20 minutes, until golden brown.  Set aside to cool. 

1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1/4 cup shredded fresh basil
1 small clove garlic, minced or pressed
3/4 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 

Combine above ingredients in a large bowl and whisk until well combined. 

2 large tomatoes, diced into 1/2-inch pieces 
1/2 medium fennel bulb, thinly sliced, washed and drained
 (Or more, to taste.  I love fennel, so I usually add extra.)

Gently toss all remaining ingredients in the large bowl with the bread and dressing.  Chill for 30 minutes to an hour before serving.