Bread Salad With Tomatoes And Olives

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1 cup water

3 tablespoons red wine vinegar

1 piece of stale, rustic whole-grain bread, cut into 1-inch cubes (6 ounces)

1/3 cup extra-virgin olive oil

1 pint cherry tomatoes, halved

1 cup thinly sliced celery

1 cup coarsely chopped green olives

1 medium sweet onion, thinly sliced

1/2 cup coarsely chopped basil

1/2 cup coarsely chopped mint

1 tablespoon dried oregano

Salt and freshly ground pepper

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