Bread, Tomato and Tuna Salad

3 tablespoons extra-virgin olive oil3 tablespoons balsamic or red wine vinegar2 shallots, minced (about 1/3 cup)Salt and ground black pepper, to taste1#189; pounds ripe tomatoes, diced and seeded4 cups cubed, crusty bread (such as Italian or French)1 can (about 6 ounces) white tuna in spring water, drained and flaked1 cucumber, peeled and cut into bite-sized pieces10 fresh basil leaves, shreddedIn a large bowl, whisk together the oil, vinegar, shallots, salt and pepper.Add the tomatoes, bread, cucumber and basil, then toss thoroughly to combine. Let the salad sit for at least 15 minutes, stirring occasionally. Serve at room temperature.Serves six.Cook's note: Sardines could be substituted for the tuna.Associated Press