Yield: 1 servings
|1 small||Loaf crusty french or sourdough bread; cut into cubes|
|4 larges||Or 8 small tomatoes; cut into bite-sized|
|1 large||Cucumber; seeded and sliced|
|1 small||Red onion; diced|
|½ cup||Pitted kalamata olives; halved|
|¼ cup||Basil leaves; cut into thin|
|¼ cup||Chopped parsley|
|1 large||Garlic clove; minced|
|1 tablespoon||Lemon juice|
|¼ cup||Red wine vinegar|
|½ cup||Olive oil|
|Salt & pepper; to taste|
|Freshly grated parmesan cheese|
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 people.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.