1/4 cup Chinese black vinegar (or balsamic vinegar)
1/2 cup extra virgin olive oil
4 cups dried, 1-inch-cubed bread
4 large heirloom tomatoes, 1-inch dice
1/2 cup Thai basil ribbons, whole tops reserved for garnish
1 bunch scallions sliced thinly
1/2 cup shaved Parmigiano Reggiano
Kosher salt and freshly ground black pepper to taste

In a large bowl, add Chinese vinegar and whisk in olive oil. ingredients and season. Add bread, tomatoes, basil ribbions and scallions, season with salt and pepper and give a good stir to combine. Let sit for 30 minutes before serving. Add Parmagiano-Reggiano, toss to combine. Check flavor, season if necessary. Garnish with basil tops and extra Parmagiano-Reggiano and serve.