Fresh croutons and fresh veggies make for a great summer bowlful. I served this salad alongside a dinner of sauteed tofu.

Ingredients:

• 1 and 1/2 cups cherry or grape tomatoes, quartered
• 1/4 cup finely chopped green bell pepper
• 1 cup finely chopped English cucumber
• 5 pitted and chopped kalamata olives
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• 2 cups (1/2-inch) cubed country-style bread

1. Combine the tomatoes bell pepper, cucumber, and olives in a bowl. Add the vinegar, olive oil, and oregano, tossing to coat. Let stand at room temperature for at least 20 minutes.
2. Toast the bread cubes in a skillet over medium heat for about 5 minutes. Add to the salad just before serving if you want them crunchy – although toddlers may prefer them a little soft!