It's a classic first course of Tuscany tradition. Nowadays is mostly served as antipasto or salad. It is fit for improvisation as long as you have good stale bread and fresh vegetables. Break the stale bread in big pieces and put it in fresh water for few minutes. Then squeeze it and crumble it. Chop up onions, tomatoes, peeled cucumber and basil. Add to the bread and dress with abundant olive oil, salt and pepper. Put in the fridge. Add vinegar just before serving.