| 1 | lg | Round loaf peasant bread, cut into 1-inch cubes, about 4 cups |
| 1 | | Shallot, finely chopped |
| 1 | | Clove garlic, smashed to a paste |
| 2 | ts | Grated lemon rind |
| 1/4 | c | Balsamic vinegar |
| | Salt and freshly ground black pepper |
| 1/2 | c | Extra virgin olive oil |
| 5 | | Ripe plum tomatoes, seeded and chopped |
| 1 | | Green bell pepper, seeded and chopped |
| 1 | | Yellow, orange or red bell pepper, seeded and chopped |
| 1 | | Cucumber, peeled, seeded and chopped |
| 1 | md | Bulb fennel, trimmed and chopped with feathery greens (fronds) reserved |
| 1/2 | c | Nicoise olives, pitted and halved |
| 12 | | Basil leaves, shredded |
