You can substitute oil-packed sun-dried tomatoes. Serves 4.
1/2 loaf ciabatta or other good bread (not too dense), left out overnight to get a bit stale
1/2 red onion, thinly sliced
2 whole (or 4 halves) slow-roasted tomatoes
1/4 cup sherry vinegar
1 tsp agave nectar or sugar substitute, to taste
Kosher salt and fresh black pepper, to taste
1/3 to 1/2 cup extra-virgin olive oil
6 large ripe cherry tomatoes, quartered
6-8 olives, canned black or Kalamata, halved
6-8 large basil leaves, roughly chopped
1/4 cup crumbled feta cheese
Cut the bread into large (2 inch) cubes and place in a mixing bowl. Soak the onion in a bowl of ice water while you complete the salad.
In a blender, process the slow-roasted tomatoes until they are well chopped. Add vinegar, agave, salt, pepper and 1/3 cup oil, and blend until the dressing is smooth, adding additional oil if necessary to achieve a pourable consistency.
Add tomatoes and olives to the bread cubes, and pour the dressing on top (depending on the actual amount of bread, you might have extra dressing). Stir gently, making sure that the dressing coats all of the bread and begins to be absorbed. Drain the onions and add those to the bread. Add basil, and continue stirring. At the last minute, incorporate the feta.
Serve immediately or pack for a picnic; this salad will improve if it sits for a couple of hours.