3 cups Day Old Italian Bread, cubed

1 1/2 pounds Ripe Tomatoes, chopped coarsely

1/2 cup Red Onion, sliced tinly

1 Cucumber, peeled and cubed

2 Celery Ribs, sliced

1/2 cup Basil Leaves, torn

1 Garlic Clove, minced

1/2 cup Ricotta Salata, chopped very roughly

1/2 cup pitted olives, I use Castelvetrano olives in this recipe

2 tablespoons Red Wine Vinegar

4 tablespoons EVOO

Pinch of Crushed Red Chili Flakes

Sea Salt & Pepper to taste