|Stale white bread slice/Whole-grain french / italian bread||6 , toasted and cut into 1 -inch cubes (About 2 1/2 Cups 1 Inch Thick)|
|Sweet green pepper||1 Small, cored, seeded, and diced (To Make 1/2 Cup)|
|Plum tomatoes||3 , diced (To Make 1 1/2 Cups)|
|Green onion with tops||2 , finely chopped (To Make 1/4 Cup)|
|Stalk celery||1 Medium, diced (To Make 1/2 Cup)|
|Cucumber||1 Small, peeled, seeded and diced (To Make 1 Cup)|
|Drained capers||2 Teaspoon, finely chopped|
|Minced fresh basil/Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Chicken stock/Vegetable stock / low-sodium chicken broth||1⁄4 Cup (4 tbs)|
|Balsamic wine vinegar/Red wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
|Olive oil||1 Tablespoon|
1 To prepare the salad : In a large salad bowl, combine the bread, green pepper, tomatoes, green onions, celery, cucumber, capers if desired, and basil.
2 To prepare the dressing: In a small bowl, whisk together the stock, vinegar, garlic, salt, and pepper. Whisk in the oil. Or place all of the ingredients in a small jar with a tight-fitting lid and shake until well blended. Pour the dressing over the salad; toss lightly. Cover and chill for at least 1 hour or up to 6 hours.