4 cups fresh, ripe tomatoes, cut into cubes
1 cup red onion, chopped into 1/2" pieces
20 fresh basil leaves, sliced into slivers or shredded
6 tablespoons extra virgin olive oil
8 cups of day old/several days-old ciabbata or sourdourgh bread, cut into 1" cubes
Sprigs of fresh basil for garnish.