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Summer Tomato Bread Salad




Source of Recipe


Internet


List of Ingredients




1 small loaf crusty french or sourdough bread, cut into cubes
4 large or 8 small tomatoes, cut into bite-sized pieces
1 large cucumber, seeded and sliced
1 small red onion, diced
1/2 cup pitted kalamata olives, halved
1/4 cup basil leaves, cut into thin strips
1/4 cup chopped parsley
1 large garlic clove, minced
1 T. lemon juice
1/4 cup red wine vinegar
1/2 cup olive oil
salt & pepper, to taste
freshly grated parmesan cheese


Recipe



In a large salad bowl combine all of the ingredients, except for the cheese. Toss well. Cover and refrigerate for 30 minutes, minimum, or up to 3 hours to blend flavors. Bring to room temperature before serving. Garnish each plate with plenty of parmesan cheese.

Serves 4-6