Tuscan Bread Salad

1  loaf  crusty Italian bread, cut into 1" pieces (I used a ciabatta loaf)
1  seedless cucumber, peeled and chunked
1 - 2  dozen  small tomatoes, diced 
(I used the size just larger than cherry tomatoes, that come in a mesh bag)
1/4  cup  red onion, diced
1/4  cup  sliced ripe olives
1/4  cup  sliced green olives
1  Tbs  fresh basil, coarsely chopped
1  (22.5 oz)  container  small fresh mozzarella balls, drained


DRESSING:
1/2  cup  olive oil
1/2  cup  red wine vinegar
1  large  clove  garlic, minced (use garlic crusher)

Allow bread cubes to sit for 8 or more hours on a large baking sheet. Combine olive oil, red wine vinegar, and minced garlic. Let sit at room temperature while bread is drying out.

In a large salad bowl, combine bread cubes, cukes, tomatoes, olives onion, and basil. Add the dressing and toss gently. Refrigerate for 30 minutes to absorb dressing. Right before serving add mozzarella balls and gently mix together.