Panzenella

Ingredients
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 clove garlic, minced
Salt and freshly ground black pepper
1 1-pound loaf firm country-style Italian bread, cut or torn into
bite-size pieces (9 cups)
3 ripe tomatoes, chopped or 2 cups grape tomatoes, halved
1-1/2 cups chopped cucumber (1 small)
1 cup chopped celery (2 stalks)
1/4 cup chopped sweet onion
1/2 cup small or shredded large basil leaves
1 cup crumbled ricotta salata cheese (4 ounces)

Directions
1. In a screw-top jar, combine olive oil, vinegar, sugar, and garlic.
Season to taste with salt and pepper.

2. In a very large bowl, combine bread, tomatoes, cucumber, celery,
onion, and basil leaves. Cover and shake dressing to combine. Drizzle
about half of the dressing over the salad mixture and toss. Let stand
for 15 to 30 minutes at room temperature. Top with ricotta and drizzle
with remaining dressing. Makes 6 main-dish or 10 side-dish salads.