Makes 8 servings4 c fresh diced tomatoes 3/4 c slivered red onion 1/2 c water 1/3 c each olive oil 1/3 c white wine vinegar 1 tsp black pepper 1 tsp salt 1 tsp sugar 1/2 c shredded fresh basil 6 c day-old dense, crusty bread in 1-inch cubes 1. Combine tomatoes, onions, water, oil, vinegar, pepper, salt, sugar and basil in a large bowl; let stand 10 minutes. 2. Add bread; toss well to coat. Note: Salad will hold several hours at room temperature.