1 1/2 pounds stale peasant bread (some rustic bread)
4 TBS red wine vinegar
4 fresh ripe tomatoes, coarsely chopped
2 small red onions, quartered and thinly sliced
2 TBS chopped fresh flat-leaf Italian parsley
2 TBS chopped fresh basil
1/3 cup extra-virgin olive oil
salt & freshly ground black pepper to taste
romaine lettuce leaves

Slice bread and cut into 1-inch cubes; place in a large bowl and sprinkle with just enough water to moisten without making soggy. Sprinkle vinegar; toss lightly to coat. Add tomatoes, onion, parsley, and basil. In a small bowl, combine olive oil, salt, and pepper; whisk until well blended. Pour over bread salad; toss to coat well. Adjust seasonings; add more vinegar, if needed. Refrigerate, covered, at least 30 minutes. To serve, line individual salad plates with lettuce leaves and top with salad - Serves 8-10

Hope this is close!!