Heat the oven to 400 F. Put the bread on a baking sheet and toast, turning once or twice, until golden and dry, about 10-20 minute, depending on the thickness of the slices. Remove from the oven and cool. Put the celery, oil, vinegar, tomatoes, and onion in a large salad bowl. Sprinkle with salt and lots of pepper and toss to coat. Fill a large bowl with tap water and soak the bread for about 3 minutes. Gently squeeze the slices dry, then crumble them into the salad bowl. Toss well to combine and let sit for 15 to 20 minutes (or up to an hour). Right before serving, taste, adjust the seasoning if necessary, and toss with the basil. WHOLE GRAIN BREAD SALAD WITH DRIED FRUIT Omit the tomatoes and basil and substitute 2 medium shallots for the onion. In Step 2, toss the celery or fennel and dressing with 1 cup chopped dried fruit (figs, dates, apricots, cherries, cranberries or raisins are all good) and 1 tablespoon chopped fresh sage. Garnish with toasted hazelnuts or almonds.