1-1/3 cups cucumbers - seeded, peeled and diced
2/3 cup celery - chopped
2/3 cup green onion - chopped
1/2 small green bell pepper - seeded and diced
1 fresh jalapano -- seeded and minced
1 28-oz can of tomatoes or 6 fresh tomatoes diced.
1 slice of white bread - torn into pieces
2-1/2 Tablspoons Extra Virgin Olive Oil - ideally from Spain
2-1/2 Tablespoons Recca Salted Capers - rinsed and drained
4 teaspoons Katz Trio Red Wine Vinegar
2 teaspoons Controne Hot Chili Flakes
3 Fresh Garlic cloves - ideally Hardneck Garlic
Fossil River Sea Salt and freshly ground Tellicherry Peppercorns to taste