Tuscan Tomato Bread Salad

Dressing:
1 tablespoon extra virgin olive oil
3 tablespoons white or red wine vinegar
1 tablespoon balsamic vinegar
1 small garlic clove,minced to a paste with a dash of salt
Salt & white pepper to taste

Salad:
3 cups stale crusty French or Italian bread, cut into 1/2″ cubes
1/2 lb fresh ripe tomatoes, diced
1 small cucumber, peeled,seeded, and diced
1 cup thinly sliced red onion
1/2 cup basil leaves,stems removed,finely shredded

Whisk together all dresing ingredients and set aside.
Combine all sald ingredients in a large bowl and toss gently. Drizzle with dressing and toss to coat.

Crunchy Skillet-Browned Garlic New Potatoes

2 lbs small red or white new potatoes, scrubbed,peeled and quartered
1 tablespoon olive oil
6 large garlic cloves, minced
1 teaspoon garlic salt

Place potatoes in a large,non-stick skillet. Add cold water to cover the potatoes by three-fourths. Add the oil,garlic, and salt. Bring to a boil, reduce heart to medium, and cook until water evaporates, turning occasionally, about 25 minutes. Increase heat to med-high and cook until potatoes are crispy and brown, turning frequently, about 10-15 minutes. Serve immediately.