• 8 ounce crusty white or possibly whole wheat baguette cut 1" cubes,
•     (abt 4 c. bread cubes)
• 1 lrg tomato seeded, and
•     cut into 1/2" pcs
• 3/4 c. coarsely-minced Italian parsley
• 1/2 x sweet onion cut 1/2" pcs
• 1/2 sm fennel bulb trimmed, and
•     cut into 1/2" pcs
• 1 c. raw young corn kernels
• 1/3 c. crumbled mild blue cheese
• 3 Tbsp. extra-virgin extra virgin olive oil
• 2 Tbsp. red wine vinegar
•     Salt to taste
•     Freshly-grnd black pepper to taste

Directions

1. Place bread, tomato, parsley, onion, fennel, corn and blue cheese in large bowl. Toss till mixed. Add in oil; toss again. Add in vinegar; toss. Taste and add in salt and pepper. Serve immediately.
2. This recipe yields 4 to 6 servings.
3. Comments: Use just sufficient vinegar and oil to flavor and moisten the vegetables and bread, avoiding a soggy mix. Substitute vegetables as they appeal to you at the market; you'll need a total of 3 1/2 to 4 c. diced vegetables for this salad.
4. NOTES :