1-1/2-2 cups chopped baby zucchini and/or chopped peeled cucumber
1-1/2 cups chopped tomatoes
1/2 cup crumbled feta cheese
1/4 cup sweet or green onion
1/4 cup imported olives (black or green)
1/4-1/2 cup chopped fresh basil
1/4 cup extra-virgin olive oil
3 tablespoons wine vinegar
2 teaspoons minced garlic
Salt and freshly ground black pepper to taste
5-6 cups firm-textured bread cubes toasted, or sauteeded in a pan of olive oil until browned on all sides

Toss all ingredients except croutons in large bowl;  let stand at room temperature to develop flavor, tossing occasionally, 1/2 to 1 hour.  Toss in bread just before serving.

– From Asparagus to Zucchini:  a guide to cooking farm-fresh seasonal produce