Summer tomato bread salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Loaf crusty french or sourdough bread; cut into cubes |
| 4 | larges | Or 8 small tomatoes; cut into bite-sized |
| ; pieces | ||
| 1 | large | Cucumber; seeded and sliced |
| 1 | small | Red onion; diced |
| ½ | cup | Pitted kalamata olives; halved |
| ¼ | cup | Basil leaves; cut into thin |
| ; strips | ||
| 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 | ||
Directions
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.
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