Panzanella
['3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes', '1/2 medium cucumber, julienned and cut into 1/4-inch cubes', '1/4 cup thinly sliced red onion', '3 tablespoon fresh basil, torn into large pieces', '3 tablespoon red wine vinegar', '1 1/2 tablespoon olive oil', 'Sea salt', 'Coarsely ground black pepper', '1/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices', '8 basil leaves']
Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; broil each side until golden; top with 2 tablespoon tomato mixture. Garnish with basil leaves.
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